Arri London wrote:
>
[snip]
> Yum!
> We make these from time to time. The Wei Chuan cookbook recipe we use
> (same technique etc) doesn't use sesame oil, so leave it out for those
> who don't care for it. We also don't knead the dough prior to rolling it
> out, as it is kneaded already before it's rested.
>
> Have it on good authority that the pancakes taste best made with duck
> fat, but not something we normally have access to around here...
>
> Must make some tonight Thanks for the reminder!
[snip]

Hmmm. Or that lard I can't find. (I do taste lard in the crusts
of good egg tarts....)

--
Jean B.