Moo Shu Pancakes
These Moo Shu pancakes can be filled with several different types of fillings such as Moo Shu Pork, Peking Duck, or sautéed vegetables!
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 cup boiling water
- 2 tablespoon sesame oil
Instructions
- 1
Mix the flour, salt and water with a fork until the dough holds together.
- 2
Once it is cool enough to handle: on a lightly floured surface, knead the dough for 8 minutes until smooth, adding flour if the dough is too sticky. Cover with plastic wrap and rest for 1 hour.
- 3
Shape the dough into an 8-inch roll and then cut the roll into (8) 1-inch pieces. Cut each slice into halves for a total of 16 pieces. Keep the dough covered so as to not dry out and start shaping two at a time.
- 4
Roll 2 pieces of the dough into small balls, flatten slightly. Brush the top of one with sesame oil and top with the other circle of dough.
- 5
Press together and roll the double discs into a 7-8 inch circle. Keep your rolling pin and surface floured so they do not stick or slide due to sesame oil. Repeat with remaining dough and cover.
- 6
In a heated frying pan or wok add a pancake, one at a time and cook for 30-45 seconds. If air bubbles arise, press down gently. Flip over and cook another 30-45 seconds.
- 7
Remove from pan and carefully peel apart the 2 pancakes and fold into quarters. Set aside covered to stay warm and repeat with remaining pancakes.