Mandarin Pancakes are traditionally served with Moo Shu Pork or Peking Duck. You may have only had these thin pancakes at Chinese restaurants, but they are incredibly easy and fun to make at home with just a few ingredients. They are very similar to flour tortillas, but have a tender texture and taste great with Chinese dishes.
Mix dough ingredients: In a medium-sized bowl, combine the flour with the boiling water. Stir to combine and when it starts to come together and is cool enough to touch, dump the mixture onto a clean surface dusted with flour.
Knead dough: Using your hands, knead the dough for 5-6 minutes. If it is sticky, work in small amounts of flour until it is no longer sticky. By the time you're done, you should have a nice ball of dough that can hold it's shape.
Rest: Lightly cover the dough with plastic wrap or a tea towel and let it rest while you make the main dish.
Cook Mandarin pancakes:
Prepare pancakes: Roll dough into a log and use a pastry cutter to cut it into 16 equal-sized pieces. Using a roller, flatten each piece so that it is roughly a 4" round.
Oil and roll: Match each round with similar-sized rounds so that you have 8 stacks of two. Pour a small amount of toasted sesame oil onto one side and spread it around so that the entire surface is covered, then top it with the second round. Use a roller to roll the pancake to about an 8" round size. Repeat with the remaining pairs. It is okay if you get sesame oil on the outside.
Cook pancakes: Set your griddle to medium or medium-low heat. Allow the griddle to get nice and hot before you start. Set one or two (as space allows) prepared pancakes on the hot griddle. When the bottom is barely starting to turn golden brown, flip them and cook the other side.
Stack: When each one is done, set it on a plate. Pull the two pancakes apart while they're still warm. Keep the stack covered with aluminum foil until you're ready to serve.
For nutritional purposes, there are two tortillas in one serving.