Making the thin, stretchy pancakes that are the hallmark of this Chinese restaurant classic requires two unusual techniques-but the result is the easiest-ever dough to work with.
Source: Cook's Illustrated magazine 'All-Time Best Takeout
1. FOR THE PANCAKES: **Strongly recommended to weigh the flour. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount.
Using wooden spoon, mix flour and boiling water in bowl to form rough dough. When cool, transfer dough to lightly floured counter and knead until it forms ball that is tacky but no longer sticky, about 4 minutes (dough will not be perfectly smooth). Cover loosely with plastic wrap and let rest for 30 mins.
2. Roll dough into 12-inch-long log on lightly floured counter and cut into 12 equal pieces. Turn each piece cut side up and pat into rough 3-inch disk. Brush 1 side of 6 disks with sesame oil; top each oiled side with 1 unoiled disk and press lightly to form 6 pairs. Roll disks into 7-inch rounds, lightly flouring counter as needed.
3. Heat vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil. Place 1 dough round in skillet and cook, without moving it, until air pockets begin to form between layers and underside is dry, 40 to 60 seconds. Flip pancake and cook until few light brown spots appear on second side, 40 to 60 seconds. Transfer to plate and, when cool enough to handle, peel apart into 2 pancakes. Stack pancakes moist side up and cover loosely with plastic. Repeat with remaining dough rounds. Cover pancakes tightly and keep warm. Wipe skillet clean with paper towel. (Pancakes can be wrapped tightly in plastic, then aluminum foil, and refrigerated for up to 3 days or frozen for up to 2 months. Thaw wrapped pancakes at room temperature. Unwrap and place on plate. Invert second plate over pancakes and microwave until warm and soft, 1 to 1-1/2 minutes.)
4. FOR THE STIR-FRY: Microwave 1 cup water and mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms in fine-mesh strainer, reserve 1/3 cup liquid, discard mushroom stems, and slice caps thin.
5. Combine 2 tablespoons soy sauce, 1 tablespoon mirin, sugar, ginger, and pepper in large bowl. Add pork and toss to combine. Whisk together cornstarch, reserved mushroom liquid, remaining 2 tablespoons soy sauce, and remaining 1 tablespoon mirin; set aside.
6. Heat 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add eggs and scramble quickly until set but not dry, about 15 seconds. Transfer eggs to bowl and break into 1/4- to 1/2-inch pieces with fork. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add scallion whites and cook, stirring frequently, until well browned, 1 to 1-1/2 minutes. Add pork mixture. Spread and continue to cook, stirring frequently, until all pork is opaque, 1 to 2 minutes longer. Transfer to bowl with eggs.
7. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Whisk mushroom liquid mixture to recombine. Add mushrooms and bamboo shoots to skillet and cook, stirring frequently, until heated through, about 1 minute. Add cabbage, all but 2 tablespoons scallion greens, and mushroom liquid mixture and cook, stirring constantly, until liquid has evaporated and cabbage is wilted but retains some crunch, 2 to 3 minutes. Add pork and eggs and stir to combine. Transfer to platter and top with remaining 2 tablespoons scallion greens.
8. Spread about 1/2 teaspoon Hoisin or plum sauce in center of each warm pancake. Spoon stir-fry over Hoisin and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (562g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 357 | ||
Calories from Fat: 140 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 9.6mg | 3 % | |
Sodium 510.8mg | 18 % | |
Potassium 1813mg | 48 % | |
Total Carbohydrate 47.1g | 14 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 38.7g | ||
Protein 11.7g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 357
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