Thin Wraps

From OSR

This recipe is from Irene Kuo's The Key to Chinese Cooking. It is supposed to be a recipe for the thin "pancakes" that are served with mu-shu pork, but I think they would also make perfect wraps for wrap sandwiches. The recipe doesn't call for salt, but I will probably add a little next time I make it.

Ingredients

2 parts flour

1 part boiling water

a little oil

salt if desired

Directions

Pour the boiling water over the flour, and mix until they start to hang together. As soon as the dough is cool enough to handle, work it into a ball, and then turn it onto a floured surface and knead it for 5 minutes, sprinkling flour over it as necessary to prevent too much sticking.

Let the dough rest for 30 minutes covered with a damp towel.

Knead again for 5 minutes, adding flour again as needed. Roll into a sausage and cut into rounds. How big depends on how large you want them to be (and how big your pan is).

Roll out one ball *very* thin, then roll out another, lightly rub with oiled fingertips, and place it on the first one oiled side touching. Continue with the rest of the rounds. I like to put a sheet of parchment between each set to keep them from sticking.

Heat a skillet and lightly oil it. Place the first wrap in the skillet. When it start to bubble and has light brown marks on the skillet side, flip it and do the other side. It should take about 1 and a half minutes per side. Let each one cool a bit and then peel them apart (be careful of the steam).

Stack them under a towel until they are all done. They can be frozen. Reheat by steaming or by microwaving with a damp towel over them.