INGREDIENTS

INSTRUCTIONS

In a bowl, combine flour and water, mixing to form a ball. Remove to a
floured board and knead with palm of hand for about 3 minutes. Shape into a
ball, cover with damp towel, and let stand for about 10 minutes.
To shape and assemble, knead dough for about 3 minutes. Shape into a ball,
cover with damp towel, and let stand for about 10 minutes.
To shape and assemble, knead dough for about 3 minutes. Roll into a
cylinder that is about 1-inch in diameter. Cut off ends, then cut into
about 24 pieces, each 1/4-inch wide. With a cut side up, press dough down
with palm to flatten.  Roll with a rolling pin to make pancakes about
2-1/2-inch in diameter.
NOTE: A pasta machine can be used to roll out dough. Roll to No. 4 setting
on machine, or about 1/32nd of an inch. Cut dough with a 2-1/2-inch cookie
cutter (or a glass, inverted tuna can, etc.)
SOURCE: Adapted from "Chef Chu's Distinctive Cuisine of China"
Shared by Cate Vanicek
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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