MANDARIN PANCAKES

Steps:

• 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.