Easy Mandarin Pancakes (Dumpling Wrapper Hack)

On a clean work surface, place one dumpling wrapper down and brush the top lightly with vegetable oil. Stack another wrapper directly on top and repeat until you have a stack of 8 to 10 wrappers. Ensure every layer is oiled except for the very top one; the oil is essential for preventing the pancakes from sticking together during rolling and steaming.

Gently press down on the center of the stack with your palm to flatten it slightly. Use a rolling pin to apply even pressure, moving from the center outward to maintain a circular shape. Flip the entire stack over and repeat the process on the other side to ensure all wrappers expand at the same rate.

Once the stack has grown by about 50% in diameter, begin rolling it out more firmly. Rotate the stack a quarter turn every few rolls to keep it round. Continue until the stack reaches a diameter of approximately 7 inches (18 cm).

Prepare your steamer by bringing water to a vigorous boil. You can steam two stacks at once, provided you brush a little oil between the stacks so they don't fuse. If making a large batch, use a multi-level steamer or work in batches.

Steam the stacks for 10 minutes. Once finished, let them cool just enough to handle, then carefully peel each layer apart. Keep the finished pancakes inside a warm, damp kitchen towel to prevent them from drying out before serving. To reheat, simply re-steam for 2-3 minutes.