John Myers
Contents
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Ingredients
Also:
- 15 g Instant cream soup, mushroom or corn cream
- 70 g Water, boiling
- Sesame oil, light
Instructions
- Knead the ingredients for the dough into a smooth, supple dough that no longer sticks to your fingers. Let rest for 30 minutes.
- Roll the dough on a floured kitchen board into a roll about 5 cm in diameter. Divide the roll crosswise into 8 pieces. Shape the dough pieces in your hand into small, round, approx. 6 cm wide flatbreads. Cut them out completely round with a cookie cutter or wine glass. Brush 2 pieces of dough on one side with the sesame oil and press together with the oil surfaces on the inside.
- Roll out into round, thin flatbreads with a rolling pin. Cook the flatbreads over low heat in a pan thinly coated with sesame oil for 2 to 3 minutes on both sides. They should be white with a few small brown spots. Don't let them get too crispy or they'll break when you take them apart. Brush the pan with sesame oil with each serving.
- Before eating, separate the warm pancakes from each other and cover with the ingredients. (For a Peking duck, these are: a piece of crispy skin, one or two pieces of duck meat, green asparagus or beans blanched, as well as mung seedlings or white cabbage leaves in thin strips). Drizzle with the sauce of your choice, fold up and eat with your fingers.
Annotation:
- In many Chinese Asia shops you can find Peking ducks in the freezer. They weigh about 2.5 kg and when properly prepared they are a real treat for 4 - 6 people.
