Chinese Pancakes (Peking Doilies) with Char Siu Pork

Everybody loves Peking Duck with pancakes, cucumber, spring onion & duck sauce. Yum, what could be better?

Char Siu Pork, of course. This is equally delicious rolled in the pancakes as a nice change from peking duck. Go on give it a try.

Of course, you don't have to be daft like me and make the pancakes, especially as they are so readily available in most supermarkets these days. But, when you live in Spain, not everything is readily available. However, my good friends Debbie & Andy, who run an amazing little shop in our village, called Sugar & Spice, do stock them and thankfully loads of other asian goodies too, alongside our brit bits; but I didn't have any in the freezer and, being Sunday, they were shut, grrrrrr.

Peking Doilies (makes approx 25):-
310ml water
500ml all-purpose flour, sifted
Sesame oil

Put water into a pan and bring to a boil. Add flour and stir very quickly with a wooden spoon to combine. Remove from pan and knead mixture on a floured board, for about 10 minutes, until smooth. Cover with a damp tea towel and let stand for 10 minutes.

Form the dough into a long roll, 3cm diameter. Then cut into 1cm slices. Flatten to 1/2cm thickness and brush one side only of half of the rounds. Place the un oiled ones on top of the oiled ones to form pairs. Dust each pair with a little flour and roll out to an extremely think pancake about 10-12cm in diameter.

Heat a non stick griddle or frying pan to medium heat. Bake the pancake pairs, one at a time, for about 1 minute each side or until lightly coloured.

Separate the two halves, transfer to a plate and keep covered with a damp tea towel until all are cooked.

Can be made in advance and kept in the fridge until required. To reheat, simply steam for 8-10 minutes.

Char Siu recipe shown here. Reserve the left over marinade mixture (add more hoisin and a little sugar if more required) and bring to a boil in a small pan before serving, with sliced cucumber and spring onions.

Serve and compile the pancakes exactly as you would with peking duck.

Ready to roll?



Ready to eat?

Update 7.7.2010 (see new post for improved sauce) shown here