Moo-shu pork is served with what Chinese cooks call thin pancakes. They're really more like very thin, undercooked flour tortillas. Indeed, many Chinese restaurants these days use flour tortillas instead of going to all this trouble. But you might want to try your hand at these for total authenticity.
- 2 cups bread flour
- 1 cup water, nearly boiling
- 1/8 tsp. salt
- 1 tsp. sesame oil
1. Mix the salt into the flour with a kitchen fork. Pile the flour on a clean counter and form a well in it with your fingers. Pour the sesame oil into the well, followed by about half the hot water. Mix the flour into the water and make into a dough, adding a little water at a time until you have a damp dough. Knead the dough for about 10 minutes, until smooth.
2. Divide dough into 18-20 balls of about equal size. Flatten and roll them out into discs about three inches in diameter. Brush the tops of half the circles lightly with oil. Place the other circles atop these. Dust with a little flour and roll out to thin pizza-like circles about seven or eight inches across. Stack the dough circles with waxed paper between each.
3. Heat a griddle or large ungreased skillet over medium-low heat. Lay down one pancake and cook it, turning several times, until bubbles begin to form in the dough. Do not brown! With the tip of a knife, separate the pancake into two. Place on a warm plate covered with a clean towel moistened with hot water. Continue with all remaining pancakes.
Makes about 40 pancakes.
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