Chinese Pancakes

Name: Chinese Pancakes
Ingredients: 8 ounces plain flour 225g; 1 pint water 300 ml; 1 teaspoon sunflower oil 5ml spoon; 4 ounces beansprouts 100g; 1 bunch spring onions trimmed and sliced lengthways; 8 ounces water chestnuts drained and sliced, 227g; 1 inch root ginger 2.5cm piece of, peeled and very finely chopped; 4 tablespoons hoisin sauce 4x15 ml spoon; 2 tablespoons dry sherry 2x15 ml spoon

9 ingredients

4 steps

Ingredients

8 ounces plain flour 225g
1 pint water 300 ml
1 teaspoon sunflower oil 5ml spoon
4 ounces beansprouts 100g
1 bunch spring onions trimmed and sliced lengthways
8 ounces water chestnuts drained and sliced, 227g
1 inch root ginger 2.5cm piece of, peeled and very finely chopped
4 tablespoons hoisin sauce 4x15 ml spoon
2 tablespoons dry sherry 2x15 ml spoon

Directions

1

Sieve the flour into a bowl. Boil the water and the oil and pour into the flour. Stir until blended and knead well for up to 3 minutes.
2

Divide into 2 pieces and roll each into a sausage shape. Cut each ''sausage'' into 6 pieces (12 pieces in all). Roll out each piece to a circle 6 inches (15 cm) in diameter, and sandwich two together.
3

Heat the frying pan, without fat, to a moderate heat. Put one ''sandwich'' in at a time, and turn it over when brown spots appear on the underside. Cook the other side, and peel the pancakes apart after removing them from the pan.
4

Cover with damp tea-towel, while you cook the other pancakes. Put all the filling ingredients in a pan, and toss until they are heated through.