The Best Easy Homemade Mu Shu Pork Pancakes

Best Easy Homemade Mu Shu Pork Pancakes

Mu shu pork, also moo shu or moo shoo is an ancient Chinese dish invented in the Shandong province of Northern China. The pork used is usually tenderloins that is then stir fried together with wooden ear mushrooms, bamboo shoots, scrambled eggs, cucumbers and an assortment of other vegetables. Once this is ready, the stir-fried meat goes into wraps called mandarin pancakes. The whole combination makes mu shu pork pancakes.

This recipe keeps changing because of time, experimentation, and lack of basic ingredients. For example, the American Chinese may use carrots, scallions, garlic and normal mushrooms instead of the original wood ear mushrooms. However, the mu shu pork pancakes remain just as tasty provided the pork and wraps are present. The other additional ingredients can easily change to fit the chef’s tastes and preferences.

Ingredients

Mu shu pork pancakes are prepared in several steps. You will need ingredients for the pork, the pancakes and the hoisin sauce. Here is a full list.

Marinade

• 2 spoons cornstarch
• 1 spoon sugar
• 2 spoon sherry wine
• 2 spoon dark soy sauce
• 4 spoon sauce
• ½ spoon salt
• ½ spoon sesame oil
• 1 spoon cornstarch
• 1 spoon soy sauce
• 2 spoons sherry wine
• 3 spoons chicken broth
• 3 spoons water

Other Ingredients

• ½ pound pork tenderloin
• 4 black mushrooms dried
• 4 spoons of dried wood ear mushrooms
• 2 eggs
• 2 sliced green onions
• 2 sliced gingers
• ½ can of bamboo shoots
• 1 spoon of sesame oil
• Cooking oil to measure
• ¼ spoon of salt
• 2 heads of ginger
• 4 cloves of garlic
• Other vegetables (optional)

For the Pancakes

• 2 cups all-purpose flour
• ¾ cup of hot water
• 1 spoon sesame oil
• ¼ spoon salt (optional)

Preparation

I suggest that you start making the mu shu pork pancakes before preparing the fillings. Although they are simple to assemble and make, it is always great to finish making the pork and tossing it into the ready-made mu shu pancakes. It also eliminates the need of reheating the pork after it gets cold, if you choose to make the pancakes last.

Step 1: The Pancakes Mixed With  Mu Shu

• Pour all the flour into a bowl and add in the salt. Mix these two well with a spoon or fork making sure they form one uniform consistency. Make a hole at the middle and add the water slowly as you stir with the spoon or fork. Make sure to have all the flour incorporated into the mixture. Do not touch the dough until you are sure enough it is cool. The hot water can cause serious accidents so be careful when kneading. We use hot water because it makes flour smoother, and easier to manipulate as opposed to using cold water, which tends to promote compression thus stiffness.

• 
• knead dough
• Once the dough is in a smooth mound, place it on a flat surface and roll it into a rope with your hands. Flour the surface to avoid any stickiness. Cut the rope into equal even parts. 10 or 12 will do. Just make sure the portions are not too small or too big.

Print Recipe

Homemade Mu Shu Pork Pancakes

Prep Time15 mins

Cook Time15 mins

Course: Snack

Cuisine: Chinese

Keyword: Mu Shu Pork Pancakes

Servings: 4

Equipment(affiliate link)

• pot
• plate
• rolling pin

Ingredients(affiliate link)

Marinade

• 2 spoons cornstarch
• 1 spoon sugar
• 2 spoon sherry wine
• 2 spoon dark soy sauce
• ½ spoon salt
• ½ spoon sesame oil
• 1 spoon soy sauce
• 3 spoon chicken broth
• 3 spoon water

Other Ingredients

• ½ pound pork tenderloin
• 4 shiitake mushrooms dried
• 4 black fungus mushrooms
• 2 eggs
• 2 scallions sliced
• 2 gingers sliced
• ½ can bamboo shoots
• 1 spoon sesame oil
• ¼ spoon salt
• 4 cloves garlic
• Other vegetables optional