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Mandarin pancakes

Ingredients

Adjust Servings:

	200 g wheat flour
	150 ml water
	1 tablespoon of oil

Nutritional information

18 g

Protein

148 g

Carbs

12 g

Fat

774

Calories

Mandarin pancakes

Name: Mandarin pancakes
Total time: 1 h 30 min
Yield: 6
Cuisine: Chinese
Ingredients: wheat flour: 200 g; water: 150 ml; oil: 1 tablespoon of

CLASSIC RECIPE

Features:

Cuisine:

Chinese

90 min
Serves 6
Medium

Ingredients

200 g wheat flour
150 ml water
1 tablespoon of oil

Directions

Try these pancakes at least once, and Peking duck will not be the same without them. The recipe is simple, does not require special skills, only patience is required. Ingredients for 12 pancakes.
The boss recommends:
• Wrap leftover pancakes and store in the freezer or
up to 5 days in the refrigerator.
• Steam frozen pancakes, not in a pan or microwave.

Steps

Done

preparation

1. Sift the flour into a large, heat-resistant bowl and slowly pour in the boiling water, stirring with chopsticks or a wooden spoon. Do not add more water than indicated in the recipe, even if the dough seems dry. Set aside to cool.
2. Put the dough on a floured surface and knead for 10 minutes until smooth and elastic. Set aside for 30 minutes.
3. Roll the dough into a sausage with a diameter of 2.5 cm, cut into 12 parts and roll into balls.
4. Thinly roll the balls in a pancake with a diameter of about 13 cm.
5. Grease the pancakes with oil on one side and fold them in pairs, with the oiled sides facing each other.
6. Heat a frying pan with a little oil and fry the pancakes in pairs for 1 minute, until brown bubbles appear on one side, then the same on the other.
7. Carefully shape the pancakes, fold each one in half and place on a plate suitable for the size of the steamer. Steam for 25 minutes and serve with Peking duck.

Chef Hanna

Peking duck

Panini with ham and mozzarella

246

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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