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     Title: MANDARIN PANCAKES (DOILIES)
Categories: Chinese, Pancakes
     Yield: 1 servings

     2 c  All purpose flour
     1 c  Boiling water
          Sesame oil

 Place flour in a mixing bowl.  Gradually stir in
 boiling water, mixing with a wooden spoon.  When it is
 cool enough to handle, knead with your hands until it
 is smooth and elastic, adding a little more flour if
 necessary. Cover dough with a damp dish towel and let
 it rest for 30 minutes. Roll dough out on a lightly
 floured surface to a 1/4 " thickness. Use a 3 inch
 round cookie cutter to cut the dough, rerolling it
 until all of the dough has been used.  Smear sesame
 oil over one side of each 3 inch circle of dough.  Put
 two circles together with the sesame-oiled sides
 touching. Now roll out the dough circles until they
 are about 6 inches in diameter, turning as you roll so
 they keep a round shape. Cover the pancakes with a
 damp towel until you are ready to cook them. Use an
 ungreased heavy skillet over low heat and roast one
 side of the pancake until it bubbles slightly (about 1
 minute).  Do not brown.  Turn over and roast the other
 side. Remove from the skillet and when cool enough to
 handle pull the two pancakes apart.  Wrap the pancakes
 in foil and refrigerate. To Reheat: Fold each pancake
 into quarters and place in a steamer. Steam for 5
 minutes. Note: Another method is to place folded
 pancakes on top of rice that has just been cooked.
 The heat and steam from the rice will reheat them.
 From: The Chinese Menu Cookbook Shared By: Pat Stockett

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