Chinese comfort food

Mandrin pancakes

One summer in the early 70's i opened a leather craft shop, Master Leatherworks, in Ocean city for the summer, across the street a new Chinese restaurant opened. I began eating my lunches there every afternoon and soon i was working off the price of my lunches working in the kitchen during the evening dinner rush. Displaying an aptitude for cutting all sorts of foods, many i had never seen before, into uniform bite sized pieces, the master chef, Mr Lee, took notice of me and started showing me how the pieces went together and were cooked into meals, thus began my life long affair with Chinese cuisine.
Most often when we think of Chinese food rice comes to mind, but in the northern region of China we see more pasta, pancakes and dumplings. One of my favorites are mandarin pancakes. Wrapped around Moo Shu pork or almost any other stir fried dish they define Chinese comfort food for me.

Mandarin pancakes

1 cup flour
1/2 cup boiling water
1 tablespoon dark sesame oil mixed with 1 tablespoon peanut oil

Mix the flour and water into a dough and kneed on a floured surface until smooth, about 5 minutes.
roll into a log and cut into 8 equal pieces.
flatten the pieces with your palm and using a rolling pin, flatten out into 6" diameter pancakes. they should be very thin.
place 4 pancakes on your work surface and brush with the oil.
press the other 4 pancakes on top.
brush a hot fry pan with some of the left over oil and fry the pancakes, 30-60 seconds, on each side, brown spots should form.
set aside to cool. separate and they are read to use.

Tomorrow i will post a simple and delicious version of the classic Moo Shu Pork that can be cooked by anyone in any kitchen, so stay tuned.
D