HOMEMADE MOO SHU PANCAKES - UNFUSSY EPICURE
Homemade Moo Shu Pancakes
Provided by Kristin Satterlee
Prep Time 0 minutes
Cook Time 0 minutes
Yield 12 pancakes
Number Of Ingredients 4
Steps:
- Place the flour in a large bowl and stir in the salt, if using. Pour in the boiling water and stir together with a fork. (If the dough seems too dry or crumbly, stir in a little more water, up to 1/4 cup or so.) Once the dough comes roughly together, check to see if it's cool enough to handle. If it's not, wait a few seconds. When it's cool enough to not burn you, knead in the bowl until all the flour is incorporated. Move onto a large cutting board and knead another minute or two, until the dough is tender, smooth, and elastic.
- Roll dough into a foot-long rope and cut into 12 equal pieces. You want the pieces to be very similar in size so they'll roll out well in pairs. Roll each piece into a ball and flatten slightly.
- Take two dough balls and brush one flattened side of each with sesame oil. Press them together with oiled sides touching, patting them out until they're about 3 inches across. Use a rolling pin, wine bottle, or whatever you use to roll things to roll out very thinly, aiming for an even 7-inch circle (But don't worry about the shape too much; as long as they fit on your griddle or skillet they will be fine.) Repeat until you have 6 little pancakes.
- Heat a nonstick (or seasoned cast iron) skillet or griddle over medium-low heat. (We used a nonstick crepe pan.) Lay on one pancake and cook for a minute or so, until the bottom is browned in places and the top is showing bubbles. Flip and cook the second side for a minute, until browned in spots. Remove to a plate and pull apart like magic to reveal two super-thin pancakes! (Be careful of the steam.) Repeat with remaining pancakes until all are cooked. Serve with a simple, cabbage-and-ginger-heavy stir-fry and hoisin sauce. Assemble at the table and enjoy!
MU SHU PORK AND MANDARIN PANCAKES RECIPE - CHINESE.FOOD.COM
Make and share this Mu Shu Pork and Mandarin Pancakes recipe from Food.com.
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Combine soy sauce, sherry and hoisin sauce in a bowl.
- Add the pork, toss to coat evenly, cover, refrigerate and marinate for 30 minutes.
- Meanwhile, soak the mushrooms in enough hot water to cover for 20 minutes (no soaking if using button mushrooms).
- Drain and thinly slice.
- Set aside on a plate, along with the cabbage, carrot and scallions.
- Heat a wok or large skillet over medium-high heat.
- Add 1 tablespoon of the peanut oil and swirl to coat.
- Pour in the eggs, swirling and tilting the wok to form a thin film.
- Cook just until the eggs are set and feel dry on top, about 1 minute.
- Transfer to a platter, let cool slightly and cut into 1 inch strips.
- Return the wok to high heat, and swirl in the remaining 2 tablespoons oil.
- Add the garlic, and ginger, and stir-fry to release the aromas, about 1 minute.
- Add the pork and stir-fry until lightly browned, about 2 minutes.
- Add the reserved mushrooms, cabbage, carrot, bean sprouts, and scallions, along with the chicken stock, and stir-fry another 2 minutes.
- Stir in soy sauce, sherry, sesame oil, and sugar, and cook, stirring until sauce boils, about 1 minute.
- Add egg strips and mix well.
- To serve, spread a small amount of hoisin sauce on a warm Mandarin Pancake.
- Spoon about 1/2 cup mu shu mixture in center of pancake, wrap like a burrito, folding the ends to close, and serve.
Nutrition Facts : Calories 363.9, FatContent 23.8, SaturatedFatContent 5.9, CholesterolContent 144.1, SodiumContent 1420.2, CarbohydrateContent 13.7, FiberContent 2.5, SugarContent 5.8, ProteinContent 18.3
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