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Peking Doilies

Chinese.wok's picture
  Water 310 Milliliter (1 1/4 Cup)
  All-purpose flour 500 Milliliter, sifted (2 Cup)
  Sesame oil/Other oil / a combination of the two 2 Fluid Ounce

1 In a pan, bring water to a boil. Add flour, all at once, and stir very quickly with a wooden spoon to combine. Remove from pan and knead mixture on a floured board until smooth, about 10 minutes. Cover with a damp towel and let stand for 10 minutes.
2 Form the dough into a long roll 1 1/4 inch (3 cm) in diameter. Cut into 1/2 inch (1 cm) thick slices. Flatten to1/4 inch (0.5 cm) thickness and brush one side of half the rounds with a little oil. Place one unoiled round on top of the oiled side of another. Dust each pair with flour and roll out to a very thin pancake, about 4—5 inches (10-12 cm) in diameter. Roll from the center, turning the pancake a little after each roll to ensure a perfect circle of even thickness.
3 Heat an ungreased wok or griddle over low to medium heat. Bake one pancake at a time for about 1 minute on each side or until lightly colored.
4 Transfer to a platter, separate the two halves and keep covered with a towel until all pancakes are ready. Peking doilies can be made in advance, kept in the refrigerator and reheated by steaming for 8-10 minutes.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
5 Minutes
Ready In: 
25 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2343 Calories from Fat 564

% Daily Value*

Total Fat 64 g98.5%

Saturated Fat 9.2 g45.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 10 mg0.4%

Total Carbohydrates 382 g127.2%

Dietary Fiber 13.5 g54%

Sugars 1.3 g

Protein 52 g103.3%

Vitamin A Vitamin C

Calcium 7.5% Iron 128.9%

*Based on a 2000 Calorie diet

Peking Doilies Recipe