Moo Shu Pancakes
User Reviews
5
Moo Shu Pancakes
Description
The foundation of Moo Shu Pancakes is a simple dough made by mixing all-purpose flour, kosher salt, and boiling water, which produces a pliable dough after kneading and resting for one hour. The dough is portioned, and two small discs are brushed with sesame oil and sandwiched to create layers. This layered structure allows the pancakes to remain tender yet have enough strength to hold fillings.
Each pancake is rolled out to a thin circle and cooked in a heated frying pan or wok for about 30-45 seconds per side. Cooking briefly ensures the pancakes are soft and pliable rather than crispy or dry. If dough bubbles form, gentle pressing maintains an even texture. The sesame oil adds a subtle flavor and prevents sticking.
Moo Shu Pancakes serve as a wrapper for stir-fried meat and vegetables in moo shu dishes but can also be used for other fillings or as a flatbread alternative. Their soft, slightly chewy texture holds toppings well while complementing savory ingredients.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 cup water boiling
- 2 tablespoon sesame oil
Instructions
- Mix the flour, salt and water with a fork until the dough holds together.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 77kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 37mg | 2% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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