Best Chinese Pancake Recipes

CHINESE GREEN ONION PANCAKE

Steps:

• Combine 2 cups flour and 1 cup boiling water in a bowl. Stir with chopsticks until cool enough to handle. Massage with your hands until the mixture becomes a dough. Transfer to a flour-dusted work surface and knead for 5 minutes. Return dough to the bowl, cover with plastic wrap, and refrigerate for 30 minutes.
• Return dough to a flour-dusted work surface. Shape into a rectangular loaf shape. Cut the dough into 4 equal-sized pieces; return 3 pieces to the refrigerator.
• Roll 1 piece of dough out into a 10-inch circle using a rolling pin. Spread 4 teaspoons oil on the surface. Sprinkle with 1/4 teaspoon salt and 1/4 the green onions. Roll circle up into a scroll shape. Roll the scroll sideways into a cinnamon-roll shape. Press down on the roll using the rolling pin to gently flatten it into a 7-inch pancake. Repeat with the remaining dough and oil.
• Heat 2 tablespoons oil in a wok over medium heat. Transfer the pancake to the hot wok; flip after 30 seconds. Flip again every 1 to 2 minutes until both side are golden, 3 to 5 minutes total. Cook the remaining 3 pancakes, adding 2 tablespoons oil to the skillet each time.

HOMEMADE CHINESE-STYLE CRISPY DUCK IN A PANCAKE RECIPE BY TASTY

Steps:

• Lightly score into the skin of the duck legs.
• In boiling hot water, add vinegar and sugar. Stir.
• Submerge the duck legs in the glaze mix for 20 seconds.
• Preheat the oven to 160°C (320°F).
• Pad dry the duck legs with kitchen roll.
• Mix well all the marinade ingredients.
• Give the duck legs a good rub in the marinade.
• On a cooling rack set over a baking tray, place a bed of the marinade then put the duck legs on top. Make sure they are skin side up.
• Roast the duck legs for 30 minutes on 160°C (320°F).
• Turn up the oven to 200°C (400˚F) and roast the duck for another 20 minutes.
• Rest the duck legs for 10 minutes, then shred them with two forks.
• Serve with Chinese pancakes, hoisin sauce, shredded spring onions, and sliced cucumber.
• Enjoy!

CHINESE SCALLION PANCAKE BEEF ROLLS

Steps:

• Place flour and salt in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Sprinkle each with 1 tablespoon green onion. Roll up jelly-roll style; holding 1 end of the rope, wrap dough around, forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large cast-iron or other heavy skillet, heat 1 tablespoon canola oil. Cook pancakes, 1 at a time, over medium-high heat until golden brown, 2-3 minutes on each side, adding more oil as needed; keep warm. , In the same skillet, heat sesame oil over medium-high heat. Add onion, garlic and ginger; cook and stir until tender, 5-6 minutes. Add the remaining ingredients; cook until heated through, 3-4 minutes longer. Spoon about 1/4 cup beef mixture down center of each pancake. If desired, sprinkle with sliced green onions. Roll up tightly and serve.

CHINESE SHRIMP PANCAKE

Steps:

• Whip the egg white until stiff.
• Cut the imitation crab meat into little strips lengthwise than.
• Use the back of your knife to"flatten" the shrimp then mince.
• Mix all the ingredients for the panckae until they bind well (you can adjust the consistency with some cornstarch or more egg whites).
• Heat your wok.
• Spray with cooking spray and some peanut oil in the wok (make sure you use enough oil or the pancake won't be crispy! I use about 2 tbsp).
• In the med-high temp wok, put all the pancake mixture into the wok and use the back of a big spoon, flatten the mixture on the wok.
• When you can start to smell the yummy pancake cake, flip and cook the other side until done (I never learn how to just "toss" the pancake, so I slide it on another plate and then flip it).
• Cut the pancake into finger-food size.
• Garnish with more cilantro.
• Mix the sauce and serve!

SCALLOP PANCAKE WITH CHINESE GREENS

Steps:

• Mix scallops with rice flour, shallot and chives. Shape into 8 patties. Set aside.
• Cut mustard greens, spinach and sugar snap peas into slivers, and blanch 2 minutes in boiling water. Drain thoroughly, set aside in a bowl. Add enoki mushrooms to the bowl. Grill scallions on a grill or griddle, or brown them lightly in a nonstick pan. Mix with the other vegetables.
• Lightly saute the scallop cakes on both sides in a nonstick pan, 1 to 2 minutes on each side. Set aside.
• Add olive oil to pan and quickly saute the greens to warm. Add soy sauce, ginger, lemon juice and rice vinegar; toss well. Divide warm greens among 4 plates, place 2 scallop cakes on top of each, sprinkle with fresh coriander, and serve.

CHINESE PANCAKE

Steps:

• Mix pancake mix with water {may add extra water if you like thinner pancakes, I usually do}.
• Pour four pancakes onto hot griddle {may have to do in batches as these are a bit large}.
• Crack 1 egg into the middle of each cake {try to avoid egg white from running out!}.
• Sprinkle 1/4 of each the ham, onion and cheese on cake, pushing in to smooth out surface.
• When bottom of cake is browned to liking, flip!
• Cook additional few minutes. Egg will be about over medium.
• serve!
• I have also subbed cooked breakfast sausage and blueberries for the ham, cheese and onions. We call them Blue moon pancakes!