To make Chinese-style pancakes, mix 1 1/4 cups all-purpose flour and 1/2 cup boiling water in a bowl until combined (the mixture will look shaggy). Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Divide into 12 equal portions; roll each portion into a ball. Cover with a damp kitchen towel. Working with one at a time, on a lightly floured surface and with a floured rolling pin, roll each ball into a 5- to 6-inch pancake. Cook in batches in a lightly oiled cast-iron skillet (or griddle) over medium heat until speckled with golden brown spots, 1 to 2 minutes per side. Keep warm in a foil package or wrapped in a clean towel. Makes: 12 pancakes.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Serving Size: 3-4 oz. pork & about 2 Tbsp. sauce
218 calories; protein 19g; carbohydrates 18.2g; dietary fiber 0.8g; sugars 15.3g; fat 8g; saturated fat 1.7g; cholesterol 57.4mg; vitamin a iu 130.9IU; vitamin c 3.9mg; folate 8mcg; calcium 49.2mg; iron 1.3mg; magnesium 24.6mg; potassium 346.1mg; sodium 286.3mg; thiamin 0.4mg; added sugar 15g.