Back to the Dim Sum metanode

Pretty good stuff. Not as "fluffy" or thick as the Western kind, but they still taste nice. Served as snacks rather than during breakfast, you can sprinkle green onions and stuff onto it to make it taste better. Very healthy food since it isn't oily. Similar to Green Onion Pancakes.


  • 2 cups flour
  • 3/4 cup boiling water
  • 2 tablespoons sesame oil
  1. Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork until dough is evenly moistened. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.
  2. On a lightly floured board, roll dough into a cylinder; cut into 16 equal pieces. Roll each piece into a ball, then flatten slightly into a pancake. Brush top of each pancake with a light coating of sesame oil.
  3. Place 1 pancake on top of a second pancake, oiled sides together. With a rolling pin, roll to make a circle 6 inches in diameter. Stack and roll remaining pairs of pancakes the same way.
  4. Cover with a damp cloth to prevent drying.
  5. Place a nonstick frying pan over lm heat until hot. Add 1 pair of pancakes and cook, turning once, until lightly browned and bubbles appear on the surface, about 2 minutes on each side.
  6. Remove from pan and separate into 2 pancakes while still hot. Stack cooked pancakes on a plate while cooking remaining pairs of pancakes.
  7. Serve pancakes hot. If making ahead, reheat pancakes in a microwave or wrap in a clean dish towel and steam in a bamboo steamer for 5 minutes.