This classic Mandarin Chinese recipe can be made with either ground beef or pork.
Ingredients
Makes 4 servings
For pancake dough:
To cook pancakes:
To cook pork:
Make pancake dough:
Step 1
In large bowl, stir together flour and 1 cup boiling water until water is absorbed. Add 1/2 cup cold water and knead until smooth dough forms. Cover bowl tightly with plastic wrap and let rest 1 hour.
Prep stir-fry:
Step 2
In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine, pepper, and cornstarch. Let marinate 30 minutes.
Step 3
Meanwhile, in small bowl, combine dried black mushrooms and boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and coarsely chop caps. Set aside.
Step 4
In small bowl, stir together remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine, oyster sauce, and sugar. Set aside.
Step 5
In small sauté pan over moderate heat, heat sesame oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.
Cook pancakes:
Step 6
On lightly floured work surface, roll dough into long, even cylinder 1 to 1 1/2 inches in diameter. Using sharp knife, cut cylinder crosswise into about 30 (3/4- to 1-inch) slices. Using rolling pin, roll each slice out to 3 1/2-inch-diameter circle (about 1/8 inch thick). Brush 1 circle with sesame oil and top with 2nd circle. Repeat with remaining circles to form 15 "sandwiches." Roll each "sandwich" out to 6-inch diameter. (Pancakes can be made ahead up to this point and frozen, layered between parchment or waxed paper, up to 1 month.)
Step 7
Heat wok or heavy large sauté pan over moderate heat. Brush pan lightly with peanut oil and cook pancake "sandwiches" in batches until lightly golden, about 3 minutes per side, brushing pan with oil between each batch. Transfer each "sandwich" as done to large plate and immediately peel apart 2 halves. Cover with moist towel while cooking remaining pancakes. Keep warm until ready to serve.
Cook stir-fry:
Step 8
In wok or heavy large sauté pan over moderately high heat, heat peanut oil until hot but not smoking. Add ginger, garlic, half of scallions (reserve remainder for garnish), and pork and stir-fry until pork is cooked through and caramelized, about 5 minutes. Add black mushrooms, cabbage, shiitake mushrooms, and cucumber and stir-fry until vegetables are tender, 2 to 3 minutes. Add eggs and soy sauce-rice wine-oyster sauce mixture and stir-fry until heated through, about 1 minute.
Step 9
转移到碗里,用remainin装饰服务g scallions. To serve, divide pork mixture among pancakes and roll up to enclose mixture.
Leave a Review
Reviews (28)
Back to Topvery poorly written and organized far too complex for a simple dish
baergy1
3/21/2016
As a professional chef and CIA grad i am a little disappointed with the organization of this recipe, look at your "dough" ingredients, also, when and where (not pictured) would you use "ground" meat. The CIA is notorious for publicizing poorly written recipes, even in their text books. But this needs an edit, people, home cooks, will be confused. Everything is there but it is not correctly outline for a fairly technical dish for the home cook. Make me proud and fix the organization of this recipe and i remove this review . . .
reehmeo
Republic of Panama
12/30/2015
Great recipe! Used bamboo shoots instead of cucumber and left out the wood ears as we were out. Served with flour tortillas to avoid the extra work and slathered with hoisin sauce for a more typical moo-shu flavor. All in all, very tasty!
jdbaron
New York, NY
12/18/2012
Ok, but not great. It's quite a bit of work to make all the wrappers, and the result is somewhat goopy and not particularly flavorful. (Followed the recipe except omitted black mushrooms, which I couldn't find.)
sitagaki
7/29/2012
This recipe is amazing. I will preface my review by saying that until I made this I have never had Moo-Shu so I can't compare to how authentic it is. but honestly I don't care. It is a bit time consuming to make. If you do it all in one shot it took me 2 hours from beginning to sitting down to eat. With that said. Ive already made it twice. I followed everything to the letter except for the black mushrooms- couldn't find them at my supermarket.I used baby bella and shitaake instead. This has become a family favorite already written down in our family recipe book. The dough that the recipe has you make is enough for 2 recipes. So I froze half and used it a couple of months later with no problem
Auryn
3/28/2012
I don't eat moo-shu, but my husband enjoys it and we no longer eat chinese out because we can't control the oil. I made this for him and he said -- as others have noted -- "better than anything he had before!" I substituted japanese sake for the rice wine and omitted the chinese black mushrooms (because I don't know where to find it). I also substituted hoisin for the oyster sauce, and included a couple of tsps of minced ginger with the pork marinade. Note that the 1 tsp of sesame oil and two eggs is repeated in the recipe (at the bottom of each section), but you only make it once. For the two eggs, I substituted one egg and one white; I'll try two whites next time. Otherwise, I followed the recipe to a tee and it was easy (once you have the ingredients prepped and ready to go) and, as noted, very good. My husband said the cucumbers were a particularly "refreshing addition." I did make the pancakes although I'm going to try some high quality wheat tortillas next time and steam them lightly in the microwave, which I've seen recommended on other sites.
Anonymous
Jacksonville, FL
8/8/2011
This was wonderful and authentic tasting. The pancakes are a lot of work, and probably not worthwhile unless you are really hankering for the full moo-shu experience. I used beef instead of pork, and subbed hoisin for oyster sauce because I keep kosher. I left off the sugar in the stir-fry sauce because the hoisin is already sweet, but I think that change kept it more true to the original recipe. I also used a package of coleslaw mix instead of the napa cabbage-- it was super easy and cheaper. This is my favorite chinese dish, and I am delighted to be able to make it for myself and without the buckets of oil usually found in chinese take-out.
LittleCoco
2/6/2011
This was amazing! Worth the effort and mess your kitchen will be when its over. Restaurant quality-- actually, my husband said it tasted better than our local restaurant's. Followed recipe exactly except skipped the cucumber and used another type of dried mushrooms just because i couldn't find ones called for by recipe. Yields way more than four servings, in my opinion.
DanniL
1/16/2011
This was my first time making Moo-Shu and this recipe was great. I stuck to the recipe's ingrediants but made my own adjustments.I added extra garlic, grated alot of fresh ginger, used sesame oil instead of peanut, let the veggies saute first before adding the ham to soften them (especially the cucumber), minced the mushrooms in a food processor, added an extra egg and used about 1lb.of ham. It's delicious! Admittedly,I've never been good at kneading dough but it was well worth it. Easy, quick, aromatic & fun! Try this recipe, use all the ingrediants & adjust accordingly. You will love it!
krock08
Boston. MA
11/20/2010
This was good and I would make it again. The ginger seasoning is mild, so the kids liked it. The pancakes were easier than I would have thought - my 7 year old rolled them out. I didn't have all the ingredients on hand so used regular mushrooms,ground turkey in place of the pork and sesame oil in place of peanut oil.
Jaltwasser
Calgary
9/21/2010
This was good, but I wasn't wowed. I accidentally bought "regular" cabbage, and it was way too tough, and the mushrooms (I could only find fresh wood ear and dried shitake) were a bit overpowering. I would have I also thought the proportions seemed a little off. For that much cabbage and mushroom, I would have wanted more pork and/or eggs. The pancakes, though, were great. Not as difficult to make as I thought they would be, and much, much tastier than the ones I get with take out (which I never even eat.) I only made half the recipe, which seemed like plenty. Overall, I think with a few modifications, I will love this.
wednesdaywolf
Los Angeles, CA
4/19/2010
Very good -- one suggestion. Remove meat after it's cooked and cook vegetables alone. Cook them till they release their liquid and then let the liquid cook down until the vegs become dry. Then add back the meat, sauce and eggs. Do this so the meat doesn't overcook as it boils in the thrown off veg liquid.
tomhahn
1/10/2010
This was awesome! I skipped the cucumber, used fresh black fungus instead of dried, and put hoisin in the pancakes with the moo-shu. As some others I also julienned the ingredients for the stir-fry as they do in most restaurants. Surprisingly good recipe, I need to find more like this one!
gsfood
1/9/2010
我有一个小猪肉里脊,需要cooked. While it's not really fair to rate a recipe with a bunch of substitutions, it came out great so I am anyway! :D I didn't have the dried black mushrooms, scallions, cabbage or cuke. I also cut way back on the oil trying to cut out calories. I also used mirin. I had brussel sprouts so finely sliced them to replace the cabbage. Added juiliened carrots and celery and chopped onion. Everything else was per the recipe. It was really good. Next time maybe more eggs and maybe a touch of heat.
KCKook
1/7/2010
This was excellent! Far better than I have had in most restaurants. The only thing I did differently was to use two already cooked pork chops in place of the pork butt. I simply chopped it finely and sauteed as called for, but for less time. We served it the next day to my parents, having set aside some pancakes uncooked the night before.
nlcary
Davis, CA
12/17/2009
