Flour, hot water, and a touch of oil: that’s all you need to make these delicate wrappers. It goes without saying that they’re the perfect vehicle for Chinese classics like Moo Shu pork and Peking duck. But they’re also great for taco night–like maybe Asian-style steak tacos? Make these once and you’ll never bother to buy them again.
First, create a small well in the flour to hold the hot water.
Pour the boiling water into the flour.
Mix quickly. Once small clumps of flour begin to form, use your hands to work the dough.
It’ll take a few minutes to come together. Just keep working the dough with your fingers until it comes together into a ball. If you’re having a hard time, dribble in a bit more hot water, a teaspoon at a time.
It’s a dough ball, but it’s still floury and not at all smooth. Let’s fix that.
Punching dough is great stress relief, no? Knead that dough ball by giving it a good punch and a quarter-turn and repeating until it comes together in a fairly smooth ball. Don’t be afraid of overworking the dough–it should be fairly dry to the touch.
Divide the dough into eight small pieces. Use your hands to roll them into balls and then flatten them into 2 1/2″ disks with a rolling pin.
Slowly poor just a touch of sesame oil onto one disk.
Spread the oil to the edges, and…
Place another dough disk right on top. These two will get rolled out together. Roll the dough from top to bottom once, then give it a quarter-turn and do it again. Repeat until the dough is very thin, and about 6 inches across.
Cook the pancakes on medium heat until slightly brown, about 2-3 minutes on each side.
Now, magic happens. Carefully peeeeel the pancake apart. When one becomes two. Place them on a plate and cover with a damp paper towel while you finish the next six wrappers.
makes 8- 6″ wrappers
2/3 c. flour
1/3 c. boiling water + a few extra teaspoons if necessary
Sesame oil, just a few drops
Place the flour in a small bowl and create a well in the middle. Pour boiling water into the well and quickly incorporate it into the flour with a spatula. The flour should begin to form small clumps. Make a pinching motion with your fingers and work the dough into one clump, scraping the sides to gather all of the flour. If you’re having trouble forming a clump, dribble just a touch of hot water into the bowl and continue forming a ball.
Transfer the dough onto a clean surface and begin to knead. Punch the dough down once, then give it a quarter turn, and repeat. Do this until the dough is smooth, about two minutes. Roll the dough into a rope and divide it into eight equal pieces. Roll each small piece into a ball.
Take each ball and flatten it with rolling pin into a 2 1/2″ disk. Then take one of the disks and pour a few drops of sesame oil onto one side. Brush the oil so that it covers one side of the disk, and place another disk on top. Roll the two disks together into one 6″ pancake. Cook the pancake on medium heat for about two minutes on each side. Let the pancake cool for a minute and peel the the two sides apart. Transfer to a plate and cover with a damp paper towel while you finish the rest of the pancakes. Repeat this three more times.