MANDARIN PANCAKES WITH MU SHU TOFU FILLING
Ingredients:
2 C. all-purpose flour
Pinch of salt
3/4 C. boiling water
3 T. dark sesame oil
Toss flour and salt in bowl; gradually add boiling water,
stirring until dough clumps. Turn out onto floured work surface
and knead until dough is springy and no longer sticky (about
5 minutes). Cover with plastic film; set aside 30 minutes.
Divide dough in half; cover half with towel. Roll the other half
into a 1/4-inch-thick sheet. Cut out 8 rounds, each 2 1/2 to
3 inches in diameter. Lightly brush 1 round with oil; top with
an unoiled round. Roll the double pancake into a 7-inch circle
about 1/8 inch thick; cover with towel and set aside. Repeat
with remaining rounds. Then repeat with remaining half of dough.
Heat heavy skillet over medium-low heat. Place 1 double
pancake in skillet; cook on both sides until blisters form
(about 45 seconds per side). Remove from pan; while warm,
peel apart to make 2 thin pancakes. Place in basket steamer;
steam over medium-high heat for 2 minutes. Fill, and serve hot.
Mu Shu Tofu Filling
1 tsp. peanut oil
1 C. grated carrot
2 C. firm tofu, cut into small chunks
2 green onions, cut into diagonal slices
2 T. grated fresh ginger
2 T. dry sherry
1/2 tsp. honey
2 T. vegetable broth or water
Bottled peanut sauce
In a wok or skillet, heat peanut oil; sauté carrots and tofu for
3 minutes, stirring constantly. Add green onions, ginger, sherry,
honey and broth; increase heat until mixture starts to bubble.
Cook, uncovered, until most of the liquid has evaporated.
Use about 2 tablespoons filling per pancake. Serve with peanut
sauce.
B-man
