Called bao bing in Chinese Mandarin, these thin pancakes are the classic accompaniment to Peking duck.
These pancakes can be used also to wrap up the Mu-shu Pork filling and Sweet Red Bean Paste pancakes. After cooking, the pancakes may be refrigerated for three to four days or even frozen until ready to serve. Steam them to reheat.
Skip the fancy flour and use a moderate gluten flour, such as Gold Medal brand, for toothsome pancakes. For the just-boiled water, bring water to boil, then let it calm down before measuring it out.
1. In a mixing bowl put the flour, and gradually stir in the water, mixing to make a thin batter.
2. When cool enough to handle, work the dough on a lightly floured surface until smooth.
3. Place the dough in a bowl, cover with a dish towel and let rest for 30 minutes.
4. Place the sesame oil in a small bowl.
5. Place the dough on a lightly floured surface and roll out to 1/4-inch thickness.
6. Cut into rounds with a 3-inch cutter.
7. With your fingers, daub a small amount of oil on top of 1 round.
8. Place another round on top and press together.
9. Roll the 2 rounds together to form a circle about 6 or 7-inches in diameter.
10. Cover with a damp kitchen cloth until ready to cook, and repeat with the remaining dough.
11. Heat a large non-stick skillet over medium heat.
12. Cook 1 pancake at a time until barely golden and dry on both sides, turning once, about 1 minute.
13. Remove from the pan, and when cool enough to handle, carefully separate the 2 pancakes.
14. Wrap in foil until ready to use, or refrigerate.
To reheat, place in a steamer insert and steam, covered, for 5 minutes.