---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Peking Pancakes
  Categories: Ethnic, Breads, Poultry, Brunch
       Yield: 8 Servings
  
   2 1/2 c  Unsifted flour
     1/2 ts Salt
       1 c  Boiling water
       1 tb Lard, cut up into sm. pieces
  
   FROM THE FRUGAL GOURMET THREE ANCIENT CUISINES COOKBOOK Basic Dough Recipe
   for Boiled Dumplings and Peking Pancakes:
        Mix the flour and salt.  Add the boiling water and stir with
   chopsticks.  Add the lard.  Knead all and let rest on a plastic counter
   under a bowl for 20 minutes. Roll the dough into a snake about 1 inch in
   diameter and cut into pieces 1 inch long.  Roll each into a ball and then
   press out flat to make a small pancake. Brush the top of one pancake with
   sesame oil and place another pancake on top of the first. Using a rolling
   pin, and additional flour if needed, roll out the two pancakes together
   until they are about 5 inches in diameter. Roll all and keep under plastic
   wrap.      To cook the pancakes, place them, one pair at a time, in a hot
   SilverStone-lined pan. Cook until tiny brown spots form on the bottom and
   then turn the pancake over, cooking the second side in the same way. When
   the pancakes are done they can be separated into individual Peking
   Pancakes.  To reheat them, simply warm them in a bamboo steamer.
    Save work by using a tortilla press:  Roll the cut dough into balls and
   flatten them with the press.  Oil one, put another on top, and press the
   two. Then, using the rolling pin, finish the rolling out process.
  
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