Moo Shu Beef With Pancakes in Topeka

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I don't eat Moo Shu Pork – or vegetables, or craven – very ofttimes anymore. Which is a shame, because Moo Shu is a tremendously fun thing to consume. Nosotros just so rarely consume out anymore at the kind of Chinese eating place that serves it. (Chinese restaurants of whatsoever stripe are not the near common in Albuquerque.) And what do you do when you lot want to brand information technology at dwelling house? I don't know about your grocery shop, but mine does not sell Moo Shu pancakes. Flour tortillas will practise as a substitute, but they're not really right. Even the thinnest ones are too thick and fluffy, with the wrong kind of chew.

So when I saw the three-ingredient recipe for Moo Shu Pancakes in Lucky Peach's 101 Easy Asian Recipes, I decided I had to try information technology. Did I say 3 ingredients? Arguably it'southward but two, considering since when do we count water as an ingredient?

It turns out that these are super-fun to make. They introduce a actually cool technique I hadn't seen earlier: To get each pancake super-sparse, yous coil two balls of dough out on top of each other, separated simply past a layer of sesame oil. Once they are griddle-baked, they peel apart hands, giving you two pancakes, each one half as thick as you could roll out alone. And, as a bonus, tasting a little bit of sesame oil.

The dough itself is simply made by kneading together flour and boiling water. I've used this technique before to make Chinese dumpling wrappers, and was curious about information technology, and so I poked effectually online. That quick research didn't tell me a lot, only that this kind of humid-water dough tends to be used for dumplings that need tougher wrappers for comparatively rough cooking methods. And then I turned to the big guns: Harold McGee'due south nutrient-science tome On Food and Cooking. I found a bit more info there: Boiling water causes starch to absorb water much more apace and gel, which makes for a robust, easily worked, chewy dough.

I am not providing a recipe for the Moo Shu filling, because information technology'due south then unproblematic. (Though I was reminded that I did mail service a tasty recipe for Moo Shu Pork years agone.) The excitement hither comes from the pancakes and the night, sweetness-salty season of hoisin sauce. (Kikkoman and Lee Kum Kee both make very expert versions; you can probably find one or the other in the Asian department of your grocery store.) Shred some cabbage, carrots, onions, and other veggies that you take on hand or that seem interesting, add a protein of your selection if you similar (we just went veg here), and stir-fry with plenty of ginger and a petty soy sauce and sesame oil.

My only issue with these was that they seemed like they'd exist better with simply a piffling hit of salt. Next time I'll add a quarter teaspoon to the recipe, and I made that an option beneath. The process of making the pancakes is really fun and very easy – the hot-h2o dough rolls similar a dream, and peeling the pancakes apart is oddly delightful. (Exist careful – hot steam billows out!) And, of course, rolling them effectually some tasty filling at the table and devouring them is best of all.

The recipe serves 3 to four. If you're serving more than that, invite them into the kitchen to help! It'due south really fun to make these together. Fifty-fifty by yourself, once yous get the hang of it y'all can ringlet one set of dough assurance together while another pair cooks, speeding upwards the whole process.

Homemade Moo Shu Pancakes

Notes

This recipe serves 3 to four people, depending on how hungry they are and how full they stuff their pancakes.

Ingredients

• 2 cups all-purpose flour
• ane/4 teaspoon salt, optional
• 3/4 cup humid water
• i tablespoon sesame oil, or more as needed

Instructions

• Identify the flour in a large bowl and stir in the table salt, if using. Cascade in the boiling water and stir together with a fork. (If the dough seems too dry or crumbly, stir in a trivial more than water, up to 1/iv cup or so.) One time the dough comes roughly together, check to run into if it's cool enough to handle. If it's not, expect a few seconds. When information technology's cool plenty to not fire you, knead in the bowl until all the flour is incorporated. Motility onto a big cutting board and knead some other minute or two, until the dough is tender, smooth, and rubberband.
• Roll dough into a human foot-long rope and cutting 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 beyond. Use a rolling pivot, vino bottle, or whatever you utilize to roll things to roll out very thinly, aiming for an even 7-inch circle (Simply don't worry about the shape too much; every bit long every bit they fit on your griddle or skillet they will be fine.) Repeat until y'all have 6 little pancakes.
• Oestrus a nonstick (or seasoned cast iron) skillet or griddle over medium-low rut. (Nosotros used a nonstick crepe pan.) Lay on one pancake and melt for a infinitesimal or so, until the bottom is browned in places and the pinnacle is showing bubbles. Flip and cook the 2d side for a minute, until browned in spots. Remove to a plate and pull apart like magic to reveal two super-sparse pancakes! (Be conscientious of the steam.) Echo with remaining pancakes until all are cooked. Serve with a uncomplicated, cabbage-and-ginger-heavy stir-fry and hoisin sauce. Gather at the table and bask!

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Source: http://unfussyepicure.com/2016/03/homemade-moo-shu-pancakes.html

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