Moo Shu is one of my absolute favorite things to order when I go out to eat at a Chinese restaurant - aside from Egg Fu Yung. I've made it at home a few times, but have always just used tortillas and, well, those just quite aren't the same as a moo shu pancake.
I found a recipe for moo shu and the pancakes on Branny Boils Over - a food blog I love love love!!
The pancakes were so easy to make and the moo shu was really one of the best I've ever had.
Moo Shu pancakes - I have to tell you I did double the recipe and that made 8 wrappers.
2 cups all-purpose flour
¾ cup boiling water
1 tablespoon sesame oil
Place the flour in a large mixing bowl and add boiling water; Mix with a fork until combined.
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. 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. 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. Use a rolling pin, roll each circle into a thin, larger circle approximately 8 inches in diameter. Repeat, making three more pairs of two pancakes each.
Heat a 10 inch, non-stick frying pan over low heat until the pan is hot. 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. Place in a covered casserole dish and set aside on the counter. Repeat above steps with the three remaining pairs of pancakes.
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.
You can keep this vegetarian, or add meat. We added some thinly sliced pork to our moo shu. I cooked the pork first in a skillet and then removed it once done and set aside, using the same skillet to cook everything else.
For the sauce - I doubled the sauce recipe because I added a TON more veggies and the meat.
1/2 cup water
2 T soy sauce
1 T sesame oil
1 T rice wine vinegar
2 t cornstarch
For the Filling
3 large eggs
1 tsp soy sauce
1 small red onion, sliced
2 T grated fresh ginger
1 cup shitake mushrooms, cut into strips
2 cloves garlic, minced
3 cups shredded cabbage
1 zucchini, grated
1 carrot, grated
2 green onions, sliced
hoisin sauce for serving
Combine all ingredients for the sauce in a container with a lid.
For the filling, whisk together eggs and soy sauce.
Heat a wok over medium heat and spray with cooking spray.
Add scrambled eggs and cook 1 minute. Flip with spatula and cook one minute longer.
Remove from pan, reserve.
Wipe out wok and add more cooking spray; heat over medium heat.
Add onion and ginger. Stir fry 2-3 minutes.
Add mushrooms and garlic and cook 3-5 more minutes.
Add cabbage, zucchini, and carrots. Stir fry 4 minutes more.
Shake sauce (previously prepared) to combine and add to wok.
Simmer 2-3 minutes or until vegetable mixture thickens.
Slice reserved omelet into strips and fold into vegetable mixture.
Transfer to a serving platter with moo shu pancakes and hoisin sauce for serving.