How to make it

  • Add the flour to a standing mixer fitted with a dough blade. With the motor running, stream in the boiling water. Add the oil and let mix until a smooth dough forms, about 6-7 minutes. Wrap dough in saran wrap and let rest for at least 30 minutes.
  • Mix the pork with all marinade ingredients and combine well. Let marinate in the fridge for at least 30 minutes. While you wait for the pork and the dough, heat a small skillet on medium. Add a teaspoon of sesame oil and crack in two eggs. Scramble vigorously with a spatula and then continue to cook until just set and the curds are soft. Set aside.
  • Take the dough out and flour a cutting board. Cut the dough into four pieces and roll one piece into a skinny log. Cut into 8 even chunks. Roll out one chunk of dough into a 6 inch wide circle, adding more flour if the dough sticks. Roll a second small piece of dough into a 6 inch circle and when finished, brush the surface of one circle with a bit of sesame oil. Stack the other circle on top and roll with the rolling pin to squish the two together. Repeat with the remaining dough, forming sandwiches out of all of the dough.
  • Heat a dry skillet to medium and brush with a bit of sesame oil. Cook pancakes until blistered on both sides, about 2-3 minutes. Separate the pancake sandwich once cooked and roll loosely. Cover with a towel while you cook the remaining pancakes.
  • Once all pancakes are cooked, heat a wok on high. Add the 1/4 c. of oil and allow to heat. Using a slotted spoon, remove the pork from its marinade and add to the hot pan. Allow to sear on one side and then toss around the pan to cook almost through. Next add the garlic, ginger and cabbage. Cook until garlic is fragrant and then add the bamboo shoots, white scallion matchsticks, scrambled eggs and tree fungus. Pour marinade over all and cook through. Top with a drizzle of sesame oil and remaining chopped green scallion.
  • Mix all ingredients for hoisin sauce. Serve pancakes with moo shu pork and drizzle or dip in hoisin sauce.

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