Serves: 5
Total Calories: 200

2 1/2 cups all-purpose flour
1 cup boiling water
sesame oil

Mix flour and water with fork until dough holds together. Turn dough onto lightly floured surface knead about 8 minutes or until smooth. Shape dough into 8-inch roll cut roll into eight 1-inch slices. Cut each slice into halves. (Cover pieces of dough with plastic wrap to keep them from drying out.)

Shape each of 2 pieces of dough into a ball flatten slightly. Roll each ball of dough into a 4-inch circle on lightly floured surface. Brush top of 1 circle with sesame oil top with remaining circle. Roll each double circle into a 7-inch circle on lightly floured surface. Repeat with remaining pieces of dough. (Cover circles with plastic wrap to keep them from drying out.)

Heat 8- or 9-inch ungreased skillet over medium heat until warm. Cook one double circle at a time, turning frequently, just until pancake is blistered with air pockets, turns slightly translucent and feels dry. (Do not overcook or pancake will become brittle.) Carefully separate into 2 pancakes loosely fold each pancake into fourths. Repeat each step with remaining circles.

Heat pancakes before serving. Place folded pancakes on heatproof plate or rack in steamer cover and steam over boiling water 10 minutes. (Add boiling water if necessary.)

*Mandarin pancakes take a little practice to perfect, but they are worth the trouble. Be creative and substitute various meats and vegetables, always thinly shredded. Make pancakes ahead of time, if you choose cover and refrigerate for 1 day or freeze for up to 2 months. Don't reheat the pancakes in the microwave as they'll get dry. They should be steamed. Mandarin pancakes are great with Mou Shu Pork.

8 servings

**Of the countless Chinese dishes that include shredded pork, Mou Shu Pork is probably the most intriguing. At the table, diners fill Mandarin pancakes with flavorful, stir-fried pork, green onions and bamboo shoots and then fold them into a Far East version of burritos. Mandarin pancakes take a little practice to perfect, but they are worth the trouble. Be creative and substitute various meats and vegetables, always thinly shredded. Make pancakes ahead of time, if you choose cover and refrigerate for 1 day or freeze for up to 2 months. Don't reheat the pancakes in the microwave as they'll get dry. They should be steamed.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 200
Calories from Fat: 0

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Beef and Broccoli with Garlic Sauce
Beef with Salted Black Beans and Peppers
Kung Pao Beef
Kung Pao Pork
Mandarin Beef
Mandarin Pancakes
Mongolian Lamb
Mou Shu Pork
Pork with Straw Mushrooms
Sesame Pork
Shredded Pork with Bean Sprouts
Shredded Pork with Green Onions
Shredded Pork with Sweet-and-Sour Sauce
Shredded Veal with Ginger
Sichuan Pork
Spareribs with Salted Black Beans
Stir-Fried Beef and Tomatoes
Stir-Fried Beef with Aspargus
Stir-Fried Beef with Celery Cabbage
Stir-Fried Beef with Eggplant
Stir-Fried Beef with Vegetables
Stir-Fried Pork with Salted Black Beans
Stir-Fried Shredded Beef with Green Pepper
Sweet-and-Sour Pork