This recipe is from Episode 11 of Secret Meat Business
Place the flour into a large mixing bowl, and make a well in the centre of the flour using a wooden spoon.
Add one cup of boiling water into the well and stir. Add the cold water and mix around until a dough forms.
Then let the dough rest, covered for ½ an hour.
Cut the dough in pieces and roll each piece into a small log, repeat until dough mixture is finished.
Take a knife and cut the dough logs into little round pieces about one fingers width apart.
Turn one round piece on to its end and push it down slightly with two fingers.
Add a drop of sesame seed oil to the top of the dough and place another round piece of dough on top.
Dust with flour and gently roll out the dough into pancakes and repeat the method for the rest of the dough.
Leave a coating of flour on the pancakes and add to a low temperature pan, dry fry the pancakes till golden.
Warm Peking duck for 5-10 minutes in a moderate oven, until hot and crisp and cut into pieces removing all bones.
Place all the duck pieces on to a plate, place cucumber, shallots and fresh coriander in the centre of the pancake and add a piece of Peking duck and dress with hoi sin sauce.
Fold the pancake around the ingredients ready to serve.
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