Bergy Dim Sum 7 Mandarin Pancakes Food

MANDARIN PANCAKES

Steps:

• Place flour in a medium bowl. Add the boiling water in a thin stream while stirring with chopsticks or a wooden spoon. It helps to set the bowl in a heavy saucepan lined with a dish towel to keep it stable, or a friend stabilize the bowl as you do this. Add the cold water in a thin stream, continuing to mix the whole time. Stir the mixture until it turns into a shaggy ball, then dump the ball out onto a lightly floured work surface.
• Knead the dough with your hands until it forms a smooth ball, about 5 minutes. Cover the dough ball with a damp dish towel and let rest at room temperature for at least 30 minutes or up to a couple hours.
• Roll the dough into a log roughly 10 inches long, then cut it in half crosswise. Line up the two small logs, then section each one in 6ths to form 12 pieces (for approximate 8-inch pancakes); in 8ths for 16 pieces (for approximate 7-inch pancakes) or in 10ths for 20 pieces (for approximate 6-inch pancakes).
• Roll two pieces into smooth balls between your hands, working with one piece at a time. Then, using a rolling pin or wine bottle, gently roll each of the two pieces into circular disks about 1/4-inch thick. (You'll cook two pieces at a time and proceed through the end of Step 7 before rolling out the remaining balls.)
• Brush the top of one disk with a thin, even layer of oil, then stack the second disk on top. Using a rolling pin, roll the stacked disks into a 6- to 8-inch circle. The size will depend on the number of balls you made in Step 3.
• Heat a cast-iron, carbon steel, or nonstick skillet over medium until a drop of water flicked onto the surface immediately bubbles and evaporates (about 2 minutes), then add the rolled, stacked disk. Let cook on one side until blistered and browned in spots, about 1 minute. Flip and cook until second side is blistered and browned. Sometimes the pancakes will bubble up with steam as they cook, preventing the second side from making good contact with the pan. You can gently press down on them with a flat spatula if this happens.
• Remove the cooked disk, then carefully peel it apart into two thin pancakes while still hot. Transfer to a plate and cover with a clean dish towel.
• Repeat Steps 4 through 7 for the remaining dough balls, adjusting heat as necessary to make sure the pancakes brown in spots but don't blacken. Finished pancakes should be served while still warm. To store leftovers, place the pancakes on large squares of plastic wrap or aluminum foil, then roll them up like a jelly roll and refrigerate. Reheat covered in the microwave, or briefly heat one at a time in a hot, dry skillet.

BERGY DIM SUM #7, MANDARIN PANCAKES

Steps:

• Put unsifted flour in a bowl.
• Pour in all the boiling water at once stirring with the handle of a wooden spoon (or use your mixer with the bread paddle mix and knead for 5 minutes).
• When the dough is cool enough to handle knead for 10 minutes (this step is not necessary if you used your mixer).
• Whether you do this by hand or with the mixer the mixture is ready when it is a smooth, soft dough.
• Cover the dough and let it rest for 30 minutes.
• Roll dough into a cylindrical shape and cut into 10 equal pieces.
• Keep covered with plastic wrap to prevent drying out.
• Take one slice at a time and cut in two equal pieces.
• On a lightly floured board roll each piece into a 3" circle.
• Brush one side of one of the 3" circle pancakes with Sesame oil, brush the oil right to the edge.
• Put the second 3 inch piece on top of the first and roll both pieces out into a pancake about 7 inches across.
• They must be very thin.
• Cover with plastic as each is made.
• When they are all rolled out heat a skillet or griddle, do not grease it.
• Put pancakes one at a time on the ungreased surface.
• Cook over low heat until pancake developes small bubbles.
• Turn frequently so that both sides are cooked (You'll see a few golden spots).
• Remove from pan and gently pull the two pancakes apart.
• This should go very easy because of the sesame oil that you brushed between them.
• Pile the pancakes on a plate, Put waxed paper between them and cover tightly with plastic wrap so they do not dry out.
• These pancakes will keep several days in the refrigerator.
• To reheat arrange pancakes in a steamer lined with a clean tea towel.
• Cover and put over simmering water for a minute or two.
• To serve fold pancake into quarters.
• The pancakes should be soft and pliable.

BERGY DIM SUM #5, STEAMED SHRIMP DUMPLINGS

Steps:

• Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
• Mix until springy.
• When cool enough to touch, knead a few times on an oiled surface.
• If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
• Then knead on an oiled surface until springy.
• Cover with a damp cloth and set aside.
• Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
• Refrigerate for 30 minutes.
• Roll the dough out into a long sausage and cut off pieces (approx 14" long and into 16 pieces).
• Roll out each piece into a thin round.
• Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
• Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
• Serve with a spicy chili sauce or soy mixed with hot mustard.

MANDARIN PANCAKES

Steps:

• Gather the ingredients.
• In a large bowl, combine the flour and boiling water, starting with 3/4 cup. Begin stirring it immediately, adding a little more water at a time until a shaggy dough forms.
• Knead the warm dough for about 6 minutes, or until you have a smooth dough. If the dough sticks to your hands or the counter, add a sprinkle of flour.
• Cover the dough and let it rest for 30 minutes.
• Turn the rested dough out onto a lightly floured surface. Cut the dough in half to form 2 balls. Use a lightly floured rolling pin to roll each half out until it is 1/4-inch thick.
• Use a cookie cutter or trace a glass or mug with a knife to cut out 3-inch circles of dough.
• Use a pastry brush to brush 1/4 to 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of the other, so that the oiled sides are together. (Don't worry if one of the edges hangs over the other.)
• Roll out the pancakes together to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while preparing the remaining dough.
• Heat a nonstick or cast-iron frying pan over medium heat. Add one of the pancake pairs and cook until browned on both sides-about 3 minutes altogether; the second side will cook more quickly than the first side.
• Remove the paired pancakes from the pan and pull them apart while they are still hot. Cover to keep warm. Continue with the remainder of the pancakes. Serve immediately.

MANDARIN PANCAKES

Steps:

• Combine flour and boiling water in a large bowl until dough comes together. Turn dough onto a lightly floured work surface and knead until smooth and elastic, 5 to 8 minutes. Shape dough into a 1 1/2-inch thick log and divide into 16 equal portions.
• Roll each piece of dough into a 6-inch circle on a lightly floured work surface. Brush 8 dough circles with sesame oil. Place an unoiled dough circle on top of an oiled dough circle, gently pressing them together.
• Heat a nonstick skillet over medium-high heat. Place 1 dough circle stack in the skillet and cook until slightly puffed, about 1 minute per side. Remove from the skillet and cool slightly. Peel pancakes apart. Repeat cooking with remaining dough circles.

MANDARIN PANCAKES

Steps:

• Whisk flour and salt together in a large bowl. Gradually stir in boiling water until a dough forms. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Return dough to bowl and cover with a damp towel; let stand 30 minutes.
• On a lightly floured surface, roll out dough 1/4-inch thick. Using a 3-inch round cutter, cut out circles from dough. Working with 1 round at a time, gently brush one side of dough with sesame oil, using your fingertip or a small pastry brush; top with a second round. Using a rolling pin, roll both rounds together into a 6-inch circle. Cover with a damp towel and repeat process with remaining dough rounds.
• Heat a medium nonstick skillet over medium heat. Add one pancake to skillet and cook, turning once, until lightly golden and dry, about 30 seconds per side. Remove from skillet and let cool slightly; separate into 2 pancakes. Repeat process with remaining pancakes. Pancakes can be made ahead and wrapped with plastic wrap; to heat, unwrap pancakes and steam in a steamer basket set in a saucepan with 1 inch simmering water until warm.