Bergy Dim Sum 7 Mandarin Pancakes Recipes

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.

MANDARIN PANCAKES

Steps:

• In a large bowl, whisk together the flour and salt and create a well in the middle. Add the boiling water, mix it in with a spatula, and then incorporate with your hands until you have a mealy shaggy mixture. Mix in the cold water and bring everything together into a dough. Turn it out onto a work surface and knead, adding additional flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes. Cover with plastic wrap or a damp towel and let rest for 15 minutes.
• Heat a large skillet over medium-high heat. Divide the dough into 16 equal pieces. Form them into balls and keep them covered when you're not working with them. Use your palms to smash 2 balls of dough into equally sized discs about 2-to-3-inches-wide. Brush the top of one disc with a thin layer of oil and stack the other disc on top of it to create one thick disc. Using a rolling pin, roll the disc into a 7-to-8-inch-wide pancake, dusting your work surface and rolling pin with flour if needed to prevent sticking. Place it in the dry skillet and cook for about a minute on each side, until splotchy with brown marks. Transfer to a plate and cover with a towel. Repeat with the remaining dough, stacking the cooked pancakes on top of one another and keeping them covered so that they steam. When they're cool enough to handle, peel the two halves of each pancake apart so that you have two very thin pancakes (NIFTY, HUH?!) and enjoy immediately while they're still warm. Leftovers that have cooled completely can be wrapped tightly in plastic wrap and stored in the refrigerator for a few days. Reheat in the microwave covered by a damp paper towel.

CHINESE PANCAKES

Steps:

• Mix together the flour, boiling water and 1 tsp of oil.
• Knead to form a firm dough.
• Divide the dough into 2 and roll each portion into a long sausage.
• Cut each sausage into 6 pieces, and press each piece into a flat circle.
• Brush six of the twelve pancakes with the rest of the oil and place the other six on top.
• Using a rolling pin roll each pancake sandwich into a 6-inch circle on a floured surface.
• Heat an ungreased pan over a high heat, reduce the heat and add a pancake.
• When small brown spots appear on the underside turn the pancake and cook until it starts to puff up with air bubbles.
• Peel apart the two layers, and repeat the procedure for the remaining pancakes.

MU SHU PORK AND MANDARIN PANCAKES

Steps:

• Combine soy sauce, sherry and hoisin sauce in a bowl.
• Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
• Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms).
• Drain and thinly slice.
• Set aside on a plate, along with the cabbage, carrot and scallions.
• Heat a wok or large skillet over medium-high heat.
• Add 1 tablespoon of the peanut oil and swirl to coat.
• Pour in the eggs, swirling and tilting the wok to form a thin film.
• Cook just until the eggs are set and feel dry on top, about 1 minute.
• Transfer to a platter, let cool slightly and cut into 1 inch strips.
• Return the wok to high heat, and swirl in the remaining 2 tablespoons oil.
• Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.
• Add the pork and stir-fry until lightly browned, about 2 minutes.
• Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes.
• Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.
• Add egg strips and mix well.
• To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake.
• Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.

MU SHU PORK WITH MANDARIN PANCAKES

Steps:

• Soak dried fungus and tiger lily buds in hot water until ready to use. Drain and chop.
• Scramble eggs and set aside.
• Stir fry pork in a bit of oil until lightly browned. Add vegetables, soy sauce, water, sugar and sherry and cook until simmering.
• Add scrambled eggs.
• Add sesame oil and serve.
• To make pancakes. Add boiling water to flour and stir well. let rest 15 minutes. Roll in balls about the size of a large walnut. Press one ball down and brush with sesame oil. Press another ball on top and roll out to about 6 inches. Cook in a saute pan sprayed with Pam, a few minutes on each side. Separate two pancakes and do the rest until all dough is cooked. You can then re heat pancakes in microwave or steam on top of stove over boiling water.
• To serve. Spread a teaspoon of hoisin sauce on pancake and place a large spoonful of mu shu pork in center of pancake. Fold up from the bottom and then fold in sides, like a burrito, but leaving top open.

BERGY DIM SUM #6 STEAMED SWEET BEAN BUNS

Steps:

• --------Instructionsfor dough----------.
• Sift flour and baking powder into a bowl add sugar and mix, rub in the lard with your fingertips until evenly distributed.
• Add water and vinegar together and knead until a fairly soft dough.
• Shape into a ball and let it rest, covered, for 30 minutes.
• ----------Tomake the buns-----------.
• Divide the dough into10 portions.
• Mould each into a smooth ball.
• Roll each out on a lightly floured surface to a circle about 4 inches across.
• Put a heaping teasp of filling in the centre and gather the edges inward, folding and pleating to make a neat join.
• Twist dough to seal.
• Put each bun, join downwards, on a piece of bakers paper, lightly greased with sesame seed oil,in a steamer.
• Cover and steam for 20 min utes.
• Serve warm.
• (The cooked buns can be refrigerated overnight and reheated by steaming 3 minutes before serving).
• -------------Filling------------:The filling for this recipe is simply a teaspoon full of the prepared sweet bean paste.
• There will be other fillings for this dough in further Dim Sum recipe suggestions.

BERGY DIM SUM #1, PORK & LETTUCE ROLLS

Steps:

• Heat oil in a skillet and add minced pork, toss until dark golden brown Add mushrooms, water chestnuts, bamboo shoots,crab and shallots.
• Toss well, cook 1 minute Combine sesame oil,oyster sauce& sherry, add to pan and toss until well combined, remove from heat.
• Have a bowl of cleaned lettuce leaves ready.
• When you are ready to serve this course bring the hot pork mixture and lettuce leaves to the table.
• Everyone helps themselves to a lettuce leaf adds a heaping tbsp of the pork, rolls the leaf around the meat and Enjoy!
• Optional: You may serve a sauce to go along with the wraps, serve on the side. Something like recipe#48345 Asian Dipping Sauce by Markthegastonome or a spicy one of your choosing