Make moo shu pancakes with a hot water dough—flour mixed with boiling water. This breaks down the gluten in the flour, making for a very pliable dough that you can roll extremely thinly. Once cooked, it has both a chewy and tender texture.
The secret to getting them so thin is to roll them two at a time (which also makes the process go doubly fast!). You cook them very quickly in a dry wok (only 1-2 minutes per pancake) and then pull apart the thin pancakes once they’re out of the wok. This way, you have a slightly bubbly, slightly crisp side, as well as the tender smooth side of the pancake.
If making these ahead, remember to reheat the pancakes in a steamer (preferably a bamboo steamer to prevent condensation on the pancakes) right before serving!
The filling
In a bowl, add the pork along with
¼ teaspoon salt,
1 teaspoon shaoxing wine,
1/8 teaspoon ground black pepper,
2 teaspoons cornstarch, and 1 teaspoon vegetable oil.
Let marinate for 15 minutes.
In a separate bowl, make the stir-fry sauce by combining
1/4 cup water,
2½ tablespoons sweet bean sauce,
½ teaspoon dark soy sauce,
¼ teaspoon Chinese black vinegar
1 teaspoon sugar
1 tablespoon light soy sauce.
Mix everything together until the sugar is dissolved completely. Set aside.
