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Homemade Moo Shu wrappers

2011 August 10
tags: ,
by admin

When I made vegetable moo shu I didn’t even bother looking for moo shu pancakes.

If I asked my local grocery store workers where the moo shu pancakes were located, they’d like respond with “God bless you!”

“Thank you,” I’d say, “but that wasn’t a sneeze.”

It was no big deal, though.  These pancakes seemed easy enough to make at home.  The dough itself had two ingredients, after all.

The results ended up being as light and thin as the picture of moo shu in the Vegetarian Times article where I got my filling recipe.  I’m pretty sure I hit the nail on the head with this one!

The most interesting part of the recipe came when it was time to roll out the pancakes.  The recipe instructs you to take two balls of dough (for two separate pancakes), flatten them with the palm of your hand, smear oil on one side, stack them, and roll out together.

I was skeptical about this.  I mean, after rolling these together, and then cooking them still pressed together, would I truly peel them apart?  Yes!  So, trust the process.

One Year Ago: Shrimp, Olive, and Artichoke Salad
Two Years Ago: Hoppin’ John

Mu Shoo Pancakes (adapted from the All American Chinese Cookbook)

Ingredients

2 cups all-purpose flour
¾ cup boiling water
1 tablespoon sesame oil

Instructions

  1. Place the flour in a large mixing bowl and add boiling water; Mix with a fork until combined.
  2. When the dough is cool to the touch, knead the dough in the bowl by hand for 1 to 2 minutes until soft and smooth.
  3. Form the dough into a rope and divide into 8 equal pieces. Roll each piece into a uniform ball and then flatten with the palm of your hand.
  4. Take one flattened piece of dough and coat thoroughly in sesame oil, using a pastry brush. Place, oiled side up, on your rolling surface. Top with another flattened disk of dough.
  5. Use a rolling pin, roll each circle into a thin, larger circle approximately 8 inches in diameter.
  6. Repeat, making three more pairs of two pancakes each.
  7. Heat a 10 inch, non-stick frying pan over low heat until the pan is hot.
  8. Place one of the four (paired) pancakes in the pan. Cook for 1 minute on each side. You will see the middle of the pancake pair puff a bit, and the sesame oil will be fragrant.
  9. Place in a covered casserole dish and set aside on the counter.
  10. Repeat above steps with the three remaining pairs of pancakes.
  11. Allow to cool approximately 5 minutes at which point they should be soft, moist and easy to peel apart. Keep them covered (to retain moisture) in warm oven until ready to serve.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

 

 

 

from → Asian, bread, Cheap & Easy

  • Hezzi-D

    I love how simple this recipe is!  I must try it soon.

  • http://SouthernPinkLemonade.blogspot.com Southern Pink Lemonade

    I can’t wait to try your vegetarian Moo Shu! Thank you for posting this recipe for the wrappers. I have realized in the less than 3 weeks we have been living in the middle of no-where Kansas, that like you, if I asked someone at the grocery store if they had these they would probably think I was crazy.

  • http://sotastysoyummy.blogspot.com katie

    I am so lucky to have these available at our grocer, but I have been wanting to try making them forever.  These look reasonably easy.  Thanks!

  • Kaytorade

    I feel like I would rip the dickens out of these if I was to make them.

  • papiercherri

    I just made the moo shu from Vegetarian Times last week, I had to look for a pancake recipe also.  I asked about it at a local grocery store and they led me to the Bisquick.  Not even kidding.  lol

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