PEKING PAN RECIPES

Steps:

• In a large bowl, stir in hot water. Set aside until cool down. Knead until smooth dough. Covered and rest for 20 minutes.
• Divide the dough into 18 similar portions.
• Steamed pancake
• Pan-fried pancake

Steps:

• "1. Put celery cabbage on a steamer or a rack and steam over water for about 10 minutes-or until tender. Mince cabbage, squeeze out excess water then mix cabbage with filling mixture. Keep refrigerated before use. 2. Put 1 cup flour in a mixing bowl, and add cold water a little at a time. Mix and knead into a soft smooth dough. Put the second cup of flour in a separate mixing bowl. Add boiling water gradually. Mix and knead into a soft dough. Mix hot and cold doughs together and knead until homogenized-dough should be elastic and not sticky. Cover it with a damp cloth and let rest about 15 minutes. 3. Roll dough into a long sausage, 1 inch in diameter. Pinch off pieces as big as the size of a walnut. Flour them slightly and roll them into small balls. With a rolling pin, roll each into a thin circle. Put about a tablespoon of the filling in the center of each circle. Either use a dumpling press to seal the edges together in a half moon shape, or crimp using your fingers and a fork. 4. Place kuo-tiehs on a floured tray and cover with a towel. 5. Put 2 Tablespoons oil in a big skillet and spread it evenly. Line up the kuo-tiehs in skillet. Pour enough cold water to come halfway up the sides of the dumplings. Cover and cook for about 3 minutes. Remove from heat and drain off liquid from skillet. Do not remove dumplings from skillet. Add 4 Tablespoons oil to the pan and spread it out evenly. Cover and pan-fry over medium heat until the bottoms of the kuo-tiehs are crisp and brown. Serve hot with choice of dip. Recipe by: Classic Chinese Cook Book, Mai Leung. pp.22-3 Posted to MC-Recipe Digest V1 #577 by Sue on Apr 18, 1997"