Moo Shu – Daring Cooks October 2011
Mu shoo pancakes
Yes, you are reading that correctly! In – what seems like forever and is probably close to it anyway – I’ve finally managed to complete a Daring Cooks challenge again! Whoohoo!! I love doing those challenges but sometimes it is just too time consuming to keep up with everything and work at the same time. After a fairly busy summer and a rather unsettling spring before that, I simple didn’t get around to doing any after the last one in March of this year. But life seems to have settled down a bit so hopefully I should be able to join in some fun challenges in the coming months!
The October Daring Cooks’ Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.
I also particularly liked this months challenge as the Asian kitchen is one of my favorites. It’s usually quick, light and healthy and with the winter months and heavy Christmas food ahead of us, that is just what we need to stay sane and healthy.
Moo shu pancakes
This challenge was all about making specific thin Chinese pancakes and then fill them with a stirfry. In addition to that we also had to make our own hoisin sauce as well. I use hoisin sauce quite a lot when cooking (as we do cook Asian flavors a lot) but had never even thought of making my own. To start with that, as I also started actually by making this sauce first. It’s simple; you whip the ingredients together and you’re done. I did think that the taste was too salty but that could have been because I used a dark soy sauce. I never know what to use if something is too salty… Anyone?
Little jar of hoisin sauce
The pancakes took the longest as it involved making the dough, having it rest for 30 minutes and then rolling it in three separate cigar shapes, cutting that into 6-8 pieces, rolling a ball of each and then transferring that into a paper thin pancake. Right… As you can probably see by looking at the photos, my pancakes could have definitely been a little thinner. I thought they were thin but the examples made y Shelley and Ruth looked much thinner, more like crepes almost. They gave us three different ways of making the pancakes but I just stuck to the first. What I did have – and I have no idea if that is supposed to happen – was that my pancakes puffed up while baking them. Did anyone else have that? Or was that because I cooked them too thick or too long?
Cutting into the pancakes
Whatever the case; it was really delicious so in that sense it was all success. I didn’t make any photos during the making of the pancakes as it was pitch dark at that time.. Not really ideal for photos.. 
I will definitely be making this recipe again, although I will not be making my own pancakes. Or maybe a different kind that would be easier to work with. Have to think about that!
Here are the recipes!
Mu shoo pork
Yield: 4
Ingredients:
MU SHOO PORK
- 150-200g various mushrooms (I used shii-take, oyster mushrooms and chestnut mushrooms)
- 450g pork loin or butt
- 100g bamboo shoots
- 170g Chinese cabbage (thinly sliced)
- 3 eggs
- 1 teaspoon salt
- 4 tablespoons vegetable oil
- 2 scalions (or spring onions)
- 1 tablespoon light soy sauce
- 2 teaspoons rice wine
- a few dropssesame oil
- 12 pieces thin pancakes (to serve)
THIN PANCAKES
- 560g all purpose flour
- 300ml hot (boiling) water
- 1 teaspoon vegetable oil
HOISIN SAUCE
- 4 tablespoons soy sauce (I used dark soy but thought it was a bit too salty. Will use light soy next time!)
- 2 tablespoons peanut butter (or black bean paste)
- 1 tablespoon honey (or molasses)
- 2 teaspoons white wine vinegar
- 1/8 teaspoon garlic powder
- 2 teaspoons sesame oil
- 20 drops Chinese style hot sauce
- 1/8 teaspoon black pepper
Directions:
MU SHOO PORK
| Clean the mushrooms of your choice and finely cut them. Thinly cut the pork, bamboo shoots and Chinese cabbage into matchstick-sized shreds. Lightly beat the eggs with a pinch of salt. |
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| Heat about 1 tablespoon (15 ml) oil in a preheated wok and scramble the eggs until set, but not too hard. Remove and keep to one side. Heat the remaining oil. Stir-fry the shredded pork for about 1 minute or until the color changes. Add the fungus, bamboo shoots, Chinese cabbage and scallions. Stir-fry for about 2-3 minutes, then add the remaining salt, soy sauce and wine. Blend well and continue stirring for another 2 minutes. Add the scrambled eggs, stirring to break them into small bits. Add the sesame oil and blend well. To serve: place about 2 tablespoons (30 ml) of hot Moo Shu in the center of a warm pancake, rolling it into a parcel with the bottom end turned up to prevent the contents from falling out. Eat with your fingers. |
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THIN PANCAKES
| Sift the flour into a mixing bowl. Gently pour in the water, stirring as you pour, then stir in the oil. Knead the mixture into a soft but firm dough. If your dough is dry, add more water, one tablespoon at a time, to reach the right consistency. Cover with a damp towel and let stand for about 30 minutes. | |
| Lightly dust the surface of a worktop with dry flour. Knead the dough for 6-8 minutes or until smooth, then divide into 3 equal portions. Roll out each portion into a long sausage and cut each sausage into 8-10 pieces. Keep the dough that you are not actively working with covered with a lightly damp dish cloth to keep it from drying out. | |
| Roll each piece into a ball, then, using the palm of your hand, press each piece into a flat pancake. Dust the worktop with more dry flour. Flatten each pancake into a 6 to 8 inch (15 cm to 20 cm) circle with a rolling pin, rolling gently on both sides. | |
| Place an un-greased frying pan over high heat. Once the pan is hot, lower the heat to low and place the pancakes, one at a time, in the pan. Remove when little light-brown spots appear on the underside. Cover with a damp cloth until ready to serve. | |
| Alternate method for preparing the pancakes: Once the dough has rested and been kneaded again, divide it into an even number of small pieces, rolling each into a ball. Working with two balls of dough at a time, dip the bottom of one ball lightly into sesame oil and press it onto the top of the second ball. Press the double layer flat, then roll the doubled pancake layers into 6 to 8 inch circles. In a dry pan, cook on each side until dry and lightly blistered (but without browning). Separate pancakes after cooking. Alternately (I know, an alternate to the alternate...), if you would prefer not to dip the dough in the sesame oil, you can achieve a similar result with a slight modification. Again working two pieces at a time, roll each piece into a three inch pancake. Using a pastry brush, brush sesame oil onto the top of one of the pancakes, and top it with the other pancake. Further roll the doubled pancake into a 6 to 8 inch circle and cook as the above alternate method. This method was actually our favorite of the three, and yielded the best results – very thin pancakes that held up a little better and had the most authentic texture. We had the best luck brushing a bit of sesame oil on both circles of dough, then sandwiching them together. Just be careful separating the pancakes after cooking them on both sides – heat (steam) does get caught between them, so don't burn your fingers! |
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Note
- Be sure to use very hot-to-boiling water, as it helps relax the gluten, which will aid in rolling the pancakes super thin.
- Adjust the heat of your pan as needed to cook the pancakes without burning them. I had to keep my burner on medium (rather than low) heat in order for my pancakes to cook properly (low was drying them out too much without cooking them fully), so watch your pancakes carefully.
- If the pancakes are not to be used as soon as they are cooked, they can be warmed up, either in a steamer for 5-6 minutes, or in a microwave oven for 20-30 seconds, depending on the power.
- And, in case you are curious, we both asked our local Chinese food restaurants about their Moo Shu pancakes, and they informed us that they purchase them prepared, and simply steam them for their customers as they order the dish.
HOISIN SAUCE
Simply mix all of the ingredients together by hand using a sturdy spoon.
At first it does not appear like it will mix, but keep at it just a bit longer and your sauce will come together.
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
It is hard to photograph ‘brown’ anything Simone. Your rolls look lovely.
If something, like a sauce, is too salty then you can cut a (raw) potato in half and allow it to sit
in the sauce for as long as you can before serving. Works in cooked our cold sauce.
The potato absorbs the salt nicely. I love all the challenges you do. We never have the time to
participate in these – so I live vicariously through your efforts :0)
Enjoy the weekend!
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Simone (junglefrog) — October 14th, 2011 at 10:30
I had no idea about that potato trick! See that will come in very handy now that I know about it. Thanks Mona!
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Wow delicious! It is, as Mona says, so hard to photograph brown and make it look appetizing but you have succeeded in making me want to eat this for lunch today! And dinner! And that hoisin sauce is so easy!! Yay! What a great recipe, Simone, and as much as we love Asian food I really should start to make it.
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Simone (junglefrog) — October 14th, 2011 at 10:31
Really try this one Jamie. It’s delicious. Maybe buy ready made pancakes and steam them as the pancake making I could do without but otherwise this is a delicious meal!
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You did it! And how! Delicious;))
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Simone (junglefrog) — October 14th, 2011 at 10:32
Delicious it sure was!
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WOW! This looks exactly like our ‘popiah’ that is spring roll in Chinese with many ingredients added in it. Not the deep fried type but with mostly turnip, mushroom, beansprout…. really yummy!
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So beautiful and scrumptious looking! I love all those ingredients and flavors.
Cheers,
Rosa
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Simone (junglefrog) — October 15th, 2011 at 11:19
Thanks Rosa!
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Great job! some of my pancakes puffed up too, and mine were a bit thinner then yours. I think I had just rolled air pockets into them and when they heated up they expanded.
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I also thought the sauce was a bit salty and anticipating that, I omitted completely the salt from the stir fry. Your pancakes look great, but if you think they could be thinner, you should try the method of rolling 2 at a time, it really works! I was amazed! It’s always an immense pleasure to visit your blog, all your photos are so beautiful! I’m following you now, so that I don’t miss any of this!
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Simone (junglefrog) — October 15th, 2011 at 11:18
I saw some people who used the double rolling method and indeed I should have probably tried that instead too. Thanks for the compliments and thanks for following me too!
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Love you’re pictures and the way everything is styled on the plate. It was a great challenge and I’m glad to share it with so many daring kitchen colleagues.
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Simone (junglefrog) — October 15th, 2011 at 11:19
Dank je wel Anja!
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Wow, what an amazing performance you did with Moo Shu pork and pancakes! Awsome pictures. Big hug from Spain, and thank you very much for your kind words!
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Simone (junglefrog) — October 15th, 2011 at 11:17
Thanks Fabi..
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I am so glad that you enjoyed the Moo Shu! Yours looks fantastic. And I love your photos. And that little jar that you used for the sauce.
The sauce is a little salty, but I cut some salt in other parts of the dish, and use it a little sparingly, and I actually like the flavor it adds to dishes. I will have to try that potato trick mentioned above, though! Really awesome job this month and thank you so much for cooking with us!!
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Simone (junglefrog) — October 15th, 2011 at 11:17
I love that potato trick! Never knew that would be a cure for too much salt in sauces but I’m so gonna use that when I next have that issue. Loved the challenge!
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Wow, these are probably the neatest looking Moo Shu pancakes I’ve seen! If you decide to make the pancakes again, try the third method. That’s the one where you separate the two pancakes after cooking. I found that one side of each pancake stayed moist and tender since it never directly touched the pan during cooking.
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Beautiful pictures! Your Moo Shu looks great. My pancakes puffed up too while cooking but they deflated as soon as they were out of the hot pan. Great job for this month’s challenge!
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Simone (junglefrog) — October 15th, 2011 at 11:16
Thanks! Yep mine deflated as well after cooking was over..
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I looooooove your works! Congratulations!!
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Simone (junglefrog) — October 15th, 2011 at 11:15
Thanks Daniel!
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Lovely photos! The jar of hoisin sauce is totally adorable. Great job!
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Simone (junglefrog) — October 15th, 2011 at 11:15
That is actually a little yogurt jar I bought in Germany….
Love it too. Just have to be careful not to stick it in every photo now..lol
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You have a beautiful blog, and these are beautiful photos of some beautiful moo shu. Did I mention it was beautiful?!
My pancakes puffed too, but they settled down again once I removed them from the heat. They were a bit on the thick side though. I think I’ll take Renata’s advice and do the double-rolling trick next time!
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Simone (junglefrog) — October 15th, 2011 at 11:14
Thanks Suz.
Mine also settled down after baking so when we rolled them it was quite ok but was just wodering if anyone else had the same issue. I should have tried the double rolling trick!
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You did an amazing job on the challenge
I really love your pictures..I struggled with photographing the Moo Shu but you did an amazing job with it
My pancakes puffed too and I kept trying to flatten them lol
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Simone (junglefrog) — October 15th, 2011 at 11:13
They were certainly not the easiest topic to photograph with all the brown colors so I did have to think hard on how to approach that one..
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Iam really glad you were able to cook with us this month. Your moo shu looks beautiful – your photos really show your style well! I found the sauce worked well on the moo shu, as it added a nice flavor, but agree that it is strong on its own. Great work, and welcome back!
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Simone (junglefrog) — October 15th, 2011 at 11:12
Thanks Ruth! I hope to stay on the challenges a bit more often now! I did think the sauce tasted good with the pancakes and used in moderation but I still think a little less salty would have my preference. Our soy sauce is however, VERY salty so I’m gonna try a different brand anyway..
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I know I say this a lot, but..Ohh, Simone..WOW! Only you could take Moo Shu and make it look THIS good. I might actually prefer a thicker pancake..due to the unforunate ruin of a beautiful new blouse I was wearing when my ‘thin’ pabcake combusted! In any event, so glad to se you back, and I hope to see you in a DB challenge as wel, if time permits, you busy, talented lady, you
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Simone (junglefrog) — October 15th, 2011 at 11:11
O thanks Lisa..
I can tell you however that even thicker pancake was a bit difficult to eat so I can’t say that that would have prevented your blouse from begin spoiled! Gonna go over and read your post now!
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Oh my, please excuse all the typos! So embarrassing! lol
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Simone (junglefrog) — October 16th, 2011 at 00:38
I’ve seen worse Lisa!.. (and probably done worse myself too..lol)
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This is a great challenge! I’ve never made moo shu. I love the idea of making homemade hoisin sauce too. I’m going to have to try this!
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Simone (junglefrog) — October 16th, 2011 at 00:39
Just make sure you keep the salt in check or use the trick that Mona mentioned above of adding the potato into the sauce to extract salt!
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This is making me hungry… your photos are amazingly.
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Simone (junglefrog) — October 16th, 2011 at 18:12
Thanks so much Lisa!
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This looks great. I love hoisin sauce and didn’t even think about making it myself. Thanks for this recipe, Simone!
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Denise @ TLT — October 16th, 2011 at 18:06
And are these pancakes supposed to be something like those Peking Duck Pancakes I usually buy at the Toko (Oriental Group)? Guess your advice would be to keep buying them?;)
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Simone (junglefrog) — October 16th, 2011 at 18:13
LOl..
Well, I am not sure which pancakes you buy but my guess is they are pretty similar and yes, if it was up to me I would keep buying them.. (Stt.. don’t tell anyone!)
OH MY stunning photos!!! if only i had wraps in the vicinity to have for lunch! love hoisin sauce! some delicious peking duck wraps i’ve had in beijing use plum sauce as well, which gives it a slightly different twist. YUM.
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I think they’re suppose to pop up a bit indicating that there’s some air in your dough!(good thing)
Love the sauce, and you make them look so beautiful!:)
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That is some amazing looking moo shu!
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