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!
- 270 g all-purpose flour
- ¼ teaspoon kosher salt
- 1 cup boiling water
- 2 tablespoon sesame oil
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.
Serving: 1g | Calories: 77kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg