Moo Shu Pancakes
Soft, chewy, and delightfully versatile, these homemade Moo Shu Pancakes are the perfect complement to your favorite Asian-inspired fillings. Made with just five simple ingredients, including all-purpose flour and aromatic sesame oil, these thin and pliable pancakes boast a quick prep time of 25 minutes and deliver a restaurant-quality experience right in your kitchen. The dough is kneaded to silky perfection, rolled into pairs, and lightly fried to achieve a golden, tender texture that separates easily into individual layers. Ideal for wrapping around savory stir-fried vegetables, succulent pork, or a drizzle of hoisin sauce, these pancakes make every bite a flavor-packed delight. Whether you're crafting a classic Moo Shu dish or experimenting with creative fillings, this recipe is a must-try for any food lover looking to recreate Chinese takeout favorites at home.
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Ingredients
- 2 cups All-purpose flour
- 0.75 cup Boiling water
- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 0.25 teaspoon Salt
Directions
Step 1
In a large mixing bowl, sift the all-purpose flour and salt together to combine.
Step 2
Slowly pour the boiling water into the flour, stirring continuously with a wooden spoon or spatula until a shaggy dough forms.
Step 3
Once the dough has cooled enough to handle, transfer it to a lightly floured surface and knead it for about 8-10 minutes, or until smooth and elastic.
Step 4
Cover the dough with a damp kitchen towel and let it rest for 30 minutes at room temperature to allow the gluten to relax.
Step 5
Divide the rested dough into 8 equal pieces and roll each piece into a ball.
Step 6
Take one dough ball and, using a rolling pin, flatten it into a thin circle about 4 inches in diameter. Brush a thin layer of sesame oil over the surface of the circle.
Step 7
Place a second dough ball on top and gently press them together. Roll the stacked dough balls into a thin circle about 6-7 inches in diameter. Repeat this process with the remaining dough balls, so you have 8 pairs of stacked and rolled pancakes.
Step 8
Heat a non-stick skillet or flat griddle over medium heat and lightly brush it with vegetable oil.
Step 9
Place one pancake pair onto the skillet and cook for about 1-2 minutes on each side, or until light golden spots appear. Be careful not to overcook; the pancakes should remain soft and pliable.
Step 10
Remove the cooked pancake from the skillet and immediately carefully separate the two layers to create two individual pancakes. Cover them with a clean kitchen towel to keep warm while you cook the remaining pancakes.
Step 11
Repeat the cooking process with the remaining pancake pairs, stacking them under the kitchen towel to stay soft and warm.
Step 12
Serve the pancakes warm alongside Moo Shu fillings such as stir-fried vegetables, pork, hoisin sauce, or your favorite combination.
Nutrition Facts
| Serving size | 475.2 grams (475.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1345 |
| Total Fat 56.50g | 72% |
| Saturated Fat 8.10g | 41% |
| Polyunsaturated Fat 28.50g | |
| Cholesterol 0mg | 0% |
| Sodium 594mg | 26% |
| Total Carbohydrate 183.10g | 67% |
| Dietary Fiber 6.50g | 23% |
| Total Sugars 0.50g | |
| Protein 24.80g | 50% |
| Vitamin D 0IU | 0% |
| Calcium 33mg | 3% |
| Iron 11mg | 62% |
| Potassium 257mg | 5% |
Source of Calories