Steamed Spring Pancakes with Scalded Dough

Method

1. 01

   Step 1

   Place the flour in a container, let it sit in boiling water for about five minutes, then gradually pour in the hot water while stirring with chopsticks until it resembles cotton wool. Let it cool until it is no longer too hot to handle.

   

2. 02

   Step 2

   Knead the dough until smooth and soft, cover with plastic wrap and let it rest for 30 minutes. In summer or when the temperature is high, 15 minutes is sufficient.

   

3. 03

   Step 3

   Take the dough out and place it on the work surface, knead it until smooth, then roll it into a long strip and cut it into dough pieces weighing 40 50 each.

   

4. 04

   Step 4

   Flatten the dough ball with the cut side facing up using the heel of your palm, and brush a layer of cooking oil on top.

   

5. 05

   Step 5

   Take two dough balls together, place them with the oiled sides facing each other, and flatten them with the heel of your palm.

   

6. 06

   Step 6

   Roll it out into a thin, large circle using a rolling pin. Don't worry about making it perfectly symmetrical; just make it as round and thin as possible.

   

7. 07

   Step 7

   Now you can prepare the steamer and start boiling water. Following the steps above, roll out two more sets of dough balls, then stack three dough sheets together and place them in the steamer. I placed them directly on a silicone steaming mat, but you can also place them on a steaming cloth or a large round plate.

   

8. 08

   Step 8

   Place the steamer on a pot of boiling water, cover and steam over high heat for 4 5 . Once the surface of the pancake puffs up, remove it and gently tear the two spring pancakes apart. See if they are thin, transparent and very elastic!

   

9. 09

   Step 9

   It's delicious on its own, but it would be even better if you stir-fried a plate of green pepper and potato shreds, bean sprouts, mixed vegetables, or shredded pork with sweet bean sauce, and then wrapped the vegetables in spring pancakes to eat!