MANDARIN PANCAKES
These thin pancakes are typically used for wrapping moo shu pork or Peking duck. They're made with a hot water dough, which makes them very easy to roll out. Stacking two disks of dough, rolling them out, cooking them, then carefully peeling them apart lets you make pancakes that are half as thin as a single pancake would be - and prepared in nearly half the amount of time.
Provided by J. Kenji López-Alt
Categories finger foods, pancakes
Time 30m
Yield 12 large pancakes or up to 20 smaller pancakes
Number Of Ingredients 4
Steps:
- Place flour in a medium bowl. Add the boiling water in a thin stream while stirring with chopsticks or a wooden spoon. It helps to set the bowl in a heavy saucepan lined with a dish towel to keep it stable, or a friend stabilize the bowl as you do this. Add the cold water in a thin stream, continuing to mix the whole time. Stir the mixture until it turns into a shaggy ball, then dump the ball out onto a lightly floured work surface.
- Knead the dough with your hands until it forms a smooth ball, about 5 minutes. Cover the dough ball with a damp dish towel and let rest at room temperature for at least 30 minutes or up to a couple hours.
- Roll the dough into a log roughly 10 inches long, then cut it in half crosswise. Line up the two small logs, then section each one in 6ths to form 12 pieces (for approximate 8-inch pancakes); in 8ths for 16 pieces (for approximate 7-inch pancakes) or in 10ths for 20 pieces (for approximate 6-inch pancakes).
- Roll two pieces into smooth balls between your hands, working with one piece at a time. Then, using a rolling pin or wine bottle, gently roll each of the two pieces into circular disks about 1/4-inch thick. (You'll cook two pieces at a time and proceed through the end of Step 7 before rolling out the remaining balls.)
- Brush the top of one disk with a thin, even layer of oil, then stack the second disk on top. Using a rolling pin, roll the stacked disks into a 6- to 8-inch circle. The size will depend on the number of balls you made in Step 3.
- Heat a cast-iron, carbon steel, or nonstick skillet over medium until a drop of water flicked onto the surface immediately bubbles and evaporates (about 2 minutes), then add the rolled, stacked disk. Let cook on one side until blistered and browned in spots, about 1 minute. Flip and cook until second side is blistered and browned. Sometimes the pancakes will bubble up with steam as they cook, preventing the second side from making good contact with the pan. You can gently press down on them with a flat spatula if this happens.
- Remove the cooked disk, then carefully peel it apart into two thin pancakes while still hot. Transfer to a plate and cover with a clean dish towel.
- Repeat Steps 4 through 7 for the remaining dough balls, adjusting heat as necessary to make sure the pancakes brown in spots but don't blacken. Finished pancakes should be served while still warm. To store leftovers, place the pancakes on large squares of plastic wrap or aluminum foil, then roll them up like a jelly roll and refrigerate. Reheat covered in the microwave, or briefly heat one at a time in a hot, dry skillet.
BETTER THAN TAKEOUT MOO SHU PORK
Moo Shu Pork is a delicious stir fry dinner filled with tender veggies, scrambled eggs, and the most amazing marinated pork. Serve in mandarin pancakes, lettuce cups, or over cooked rice for a complete meal.
Provided by Rachel (The Stay At Home Chef)
Categories Dinner
Number Of Ingredients 14
Steps:
- Make the marinade in a small bowl by whisking together soy sauce, rice vinegar, sesame oil, cornstarch, and sugar.
- Place strips of pork into a large mixing bowl. Pour half of the marinade over the pork and reserve the other half for later. Let pork marinate while you prepare other ingredients.
- Heat 2 teaspoons of vegetable oil in a large skillet over medium-low heat. Add in beaten eggs, cover, and let cook through to form an omelet. Once cooked through, remove from pan and set aside.
- Increase heat in the skillet to medium-high heat. Add in pork, discarding any excess marinade, and cook pork to an internal temperature of 145 degrees Fahrenheit, about 5 and 7 minutes. Once pork is cooked through, remove from skillet and set aside.
- Add 1 tablespoon of vegetable oil to the skillet and let heat over medium-high heat. Add in mushrooms, bamboo shoots, cabbage, and ginger. Let cook 3 to 5 minutes, until mushrooms and cabbage are softened.
- Pour remaining reserved marinade into the skillet and bring to a simmer. Sauce should thicken immediately.
- Slice omelet into strips and return to the skillet along with the cooked pork. Toss to combine. Garnish with green onions.
- Serve hot wrapped in mandarin pancakes, in lettuce cups, or over cooked rice.
Nutrition Facts : Calories 184 kcal, Carbohydrate 9 g, Protein 21 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 111 mg, Sodium 584 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
MU SHU PORK WITH MANDARIN PANCAKES
I got this recipe from an old Chinese cookbook. You can find the Tiger Lily Buds and dried 'tree ears' in most Asian markets. We love this recipe! You can add chopped cabbage, but the original recipe doesn't call for it. I add it if I need to make a larger portion. I buy the Mandarin Pancakes at my local chinese take out place. You can make your own. See below. I serve with fried rice on the side. You can also use this filling for lettuce wraps...yum!
Provided by manushag
Categories < 60 Mins
Time 35m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 15
Steps:
- Soak dried fungus and tiger lily buds in hot water until ready to use. Drain and chop.
- Scramble eggs and set aside.
- Stir fry pork in a bit of oil until lightly browned. Add vegetables, soy sauce, water, sugar and sherry and cook until simmering.
- Add scrambled eggs.
- Add sesame oil and serve.
- To make pancakes. Add boiling water to flour and stir well. let rest 15 minutes. Roll in balls about the size of a large walnut. Press one ball down and brush with sesame oil. Press another ball on top and roll out to about 6 inches. Cook in a saute pan sprayed with Pam, a few minutes on each side. Separate two pancakes and do the rest until all dough is cooked. You can then re heat pancakes in microwave or steam on top of stove over boiling water.
- To serve. Spread a teaspoon of hoisin sauce on pancake and place a large spoonful of mu shu pork in center of pancake. Fold up from the bottom and then fold in sides, like a burrito, but leaving top open.
Nutrition Facts : Calories 206, Fat 3.6, SaturatedFat 0.7, Cholesterol 31, Sodium 523.5, Carbohydrate 29.9, Fiber 1.9, Sugar 3.8, Protein 7.8
MOO SHU PORK WITH MOCK MANDARIN PANCAKES
Tratditionally served in thin pancakes, this recipe has a surprising easy way to make the pancakes.
Provided by weekend cooker
Categories Lunch/Snacks
Time 20m
Yield 8 pancakes, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Thinly slice green onions reserving 1/4 cup for garnish.
- Coursely chop water chestnuts with a food chopper.
- Combine hoisen sauce and 2 teaspoons of oil in a cup and set aside.
- For the pancakes, heat remaining teaspoon oil over medium-high heat for 1-3 minutes or until shimmering.
- Lightly beat eggs in a coating tray.
- Dip 1 tortilla into eggs, and place tortilla in skillet.
- Cook 20-30 seconds or until lightly golden brown, turning once.
- Repeat with remaining tortillas.
- Cover pancakes and keep them warm.
- Flatten pork with toothed end of a meat tenderizer, and cut into 1/4 inch strips.
- Add pork to skillet, cook 2-3 minutes over medium heat or until no longer pink.
- Add remaining green onions, water chestnuts, cole slaw mix, and hoisen sauce mixture.
- Cook 2-3 minutes or until heated through, tossing to coat.
- Spoon pork mixture into pancakes, and garnish with reserved onions.
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