Recipe Ideas For Chinese Pancakes
Ming Foods is the leading manufacturer and wholesale supplier of premium quality Peking and Chinese Crispy Duck pancakes to ready meal kit food manufacturers, specialist ethnic supermarkets, food distributors and ethnic food restaurants.
Before We Begin . . . A Brief History of Chinese-style Crispy Aromatic Duck: Chinese Peking Duck and Chinese Szechuan Duck
Chinese Peking Duck originated in the imperial kitchens of the Ming dynasty emperors over 600 years ago. With the fall of the Ching dynasty in the early 1900s, court chefs brought the Chinese Peking Duck dish to the surrounding areas in Beijing (formerly known as Peking) and eventually the popularity of Chinese Peking Duck spread across the globe.
The delicious Chinese-style Crispy Aromatic Duck meal that we enjoy today, originated in the UK in the latter half of the 20th century and is a combination of Chinese Peking Duck (roast duck supplied with pancakes) and Chinese Szechuan Duck (crispy duck on its own).
Chinese-style Crispy Aromatic Duck is normally brought to the table in quarters/halves/whole and then shredded by restaurant staff in front of the customer.
Though Chinese Peking Duck can also be ordered by quarters/halves/whole, it is normally brought to the table already chopped into bite-sized chunks.
Refreshing cucumbers and spring onions sliced into thin matchstick-sized strips (julienne) accompany Chinese-style Crispy Aromatic Duck to balance out the rich hoisin or plum sauce, which is also supplied for dipping or spreading onto the pancake before adding the crispy duck and vegetables.
Ming Foods' Chinese Pancakes Are Versatile
Ming Foods' Chinese Pancakes can be steamed or microwaved ready to eat with a wide range of fillings.
Our Chinese pancakes can also be used in Mexican, Mediterranean and Middle Eastern cooking in place of tortillas and chapatti wraps, as well as for making Chinese-style wraps containing mouthwatering crispy duck, crispy lamb, crispy chicken, crispy pork or crispy beef as well as seafood.
Ming Foods' Chinese Pancakes are perfect as finger food for barbecues, parties, buffets and in packed lunches. They are delicious with barbecue chicken, barbecue beef, barbecue pork and a generous serving of barbecue sauce.
For Indian dishes, pancakes are delicious with chicken curry, beef curry or pork curry.
Pancake dishes are so simple and easy to prepare; they can be used as a replacement for rice, potatoes and pasta in most dishes.
Large, bulky ingredients should be chopped into thin slices or 'matchstick' strips (julienne).
Ming Foods' Chinese pancakes are also a fun way to create new meals from leftovers and make food go further at home. Their two-year shelf-life when stored in the freezer at -18C means that they can be removed whenever needed and prepared in minutes, even from frozen, to create a delicious meal or snack from anything available in the store cupboard.
Vegetarian Recipe Ideas For Ming Foods' Chinese Pancakes
In vegetarian cooking, pancake dishes can be made with a wide variety of salad ingredients such as roast peppers, grilled tomatoes, fried garlic mushrooms, grilled halloumi (Middle Eastern cheese) and spring onions. For example:
- For vegetarian curry pancakes use onion, garlic, chick peas, spinach, carrots, potatoes, mushrooms and either curry powder and vegetable stock or a ready-prepared curry sauce.
- For vegetarian chilli pancakes, use kidney beans, onion, carrots, potatoes, mushrooms and sweetcorn with chilli powder and vegetable stock.
- For an alternative vegetarian pancake with stir-fry ingredients, use carrots, baby sweetcorn, tofu, mushrooms, mangetout and bean sprouts. Sesame seeds and cashew nuts can also be added.
- Hummus, mustard, olive oil and balsamic vinegar can all be used as a sauce replacement for vegetarian pancakes.
Recipe For Chinese Mini Spring Rolls
Defrosted Ming Foods' Chinese Pancakes can also be used to make delicious Chinese mini spring rolls:
Simple and delicious fillings given the thumbs up by our exhibition stand visitors:
- Divide pre-cooked ingredients amongst the pancakes - about a level tablespoon of ingredients per pancake. So that the pancake parcels maintain their shape during frying, make sure that the ingredients are not too 'wet' and do not overfill each pancake.
- Brush the edges of the pancakes with a beaten egg or use a paste made from flour and water.
- Roll up the pancakes into mini spring rolls: fold the bottom of the pancake over the ingredients, fold in the sides of the pancake and then continue to roll upwards. If required, use another dab of egg to seal the remaining edges of pancake pastry.
- If you are making many spring roll parcels, cover your completed parcels with a slightly damp cloth to prevent the spring rolls from drying out before you fry them.
- Fry the spring roll parcels in a little oil until they are crispy and golden brown.
- Serve with your choice of dipping sauce.
- Make your own duck spring rolls: roll up strips of duck, cucumbers and spring onions with a dashing of hoisin sauce.
- Chocolatey Chinese dessert: try a red bean paste filling served with a scoop of rich vanilla ice cream.
- For Ming Foods' take on the traditional apple pie recipe: peeled and chopped Granny Smith apples with either chopped mixed nuts or sultanas (sweeten with light brown sugar, if required)
- Melted cheese bites: fill with Cheddar cheese chopped into small cubes.
Recipe For Chinese Dumplings or Wontons
You can use defrosted Ming Foods' Chinese Pancakes to make Chinese dumplings or wontons for wonton soup or you can fry the dumplings to make crispy wontons - popular as a dim sum snack. Traditionally, wontons are stuffed with minced meat, green onions and seasoning (white pepper, soya sauce, rice wine):
- Place a level teaspoonful of your ingredients in a ball in the middle of the pancake. If you are boiling or steaming your wontons, the ingredients do not have to be pre-cooked.
- Fold the pancake upwards so that it covers the ingredients and now resembles a semi-circle with the curved edge furthest away from you and the straight edge nearest to you - if required, adjust the ingredients so that the edges of the pancake are neat.
- Fold the section of the pancake containing the ingredients away from you again so that the straight edge meets the middle of the curved edge on the pancake. So instead of rolling the pancake as in the recipe for the mini Chinese spring rolls, you are folding the pastry.
- Dab some beaten egg (or paste made from flour and water) onto each of the two corners of pastry that are jutting out and then fold them inwards so that they meet in the middle and are now placed over the ingredients inside the wonton.
- When the wonton is stood upright, it should resemble an old-style nurse's cap.
- If you are making many wonton parcels, cover your completed parcels with a slightly damp cloth to prevent the wontons from drying out before you cook them.
- You can now boil or steam your wonton parcels before adding them to wonton soup or you can fry them in oil to make crispy wontons to serve with your choice of dipping sauce. We recommend mayonnaise or salad cream to accompany your crispy wontons, especially if you use seafood inside your parcels. Boiled or steamed wontons are also delicious served with soya sauce for dipping.
Ming Foods Ltd
Unit 4 Manor Park
Kent DA8 2AT
Tel: +44 (0)1322 332888
Fax: +44 (0)1322 348888
How to find us
The following links open in a new window or tab and take you outside of the Ming Foods website
Nearest Railway Station:
0.9 miles (1.5 km)
Many of our staff speak a combination of the following languages:
English, Cantonese, Vietnamese, Mandarin
BRC Global Standards Certification