I love that dish! Yours looks delicious. Recipe please???

Yum!

Girlnamedgaez, I have several recipes, and I also play things by look and feel, but this is the approximate recipe.

I used rehydrated Lily buds (I rinsed them, soaked them in springwater or tapwater, drained them, soaked them again and rinsed them and drained them. Then I removed any tough or firm ends, and I might’ve cut them in half. I probably used about 25. I found a good place online that seemed reasonable and I got some when I was ordering more of the dried “wood ear” mushrooms.

I soaked the wood ear mushrooms and then I rinsed them twice being sure to get any debris like sand from them and I remove anything that looks like it might be a little firm or tough. I probably used about a cup.

I used about 1/2 cup of sautéed button mushrooms.

I used white cabbage from the grocery store and shredded it with a cleaver or a sharp knife.

You probably know from cooking Asian food that when they say shred it’s not with a box grater but with a cleaver into matchstick like strips. That’s what I did with the carrot.

I made a little bit of sauce and two that added some cornstarch that I had already put into liquid so it would lump. The sauce was just some chicken broth or better than bouillon paste with water, some question sauce, a little bit of oyster sauce, and some toasted sesame seed oil. I only added the sauce when most of the stuff was pretty much cooked and then I made a hotspot in the wok and heated up the sauce until it began to thicken (because nobody likes the taste of uncooked cornstarch) before incorporating it into the pork and vegetable mix. That was just to add a little bit of thicker so it would not be running out of the pancake.

I omitted the shredded bamboo shoots since I was using the lily buds.

I also ommitted the salt from the recipe. The sauces are salty enough.

This recipe asks for “duck sauce” and what that is is about half hoisin sauce and half sweet bean sauce. But being lazy I just use hoisin sauce atop gthe pancake before adding the fresh green onion.

Excuse any typos I’m using a device to help me type because I have a problem with the keyboard.

That looks great!

Random thought: do you think these could be assembled and frozen, to be a quick snack later?

I use that cookbook! love the pork fried dumplings and mongolian beef, but never made the mu shu pork. Yours looks great. :)

Thanks for the recipe! Maybe I will give it a go this weekend.

I found this recipe for the Mandarin pancakes. They look like very thin tortillas, which I've made many times, except that the tortillas have shortening in them. The pancakes seem more like large egg roll wrappers. I don't blame you for buying them (I buy Injera bread at a restaurant rather than make it), but 50¢ apiece sounds a bit expensive. If you bought 16 of them, it would cost $8.00.

I wonder if you could use Vietnamese rice wrappers as a substitute, as those are also very thin, and you can buy a package of them for cheap.

I think I would want to make the Mu Shu Shrimp variation, or else I would substitute chicken thighs for the pork, since Kevin won't eat pork. I would prefer the pork, however.

Thanks, John. I think freezing the whole thing would lead to you needing to compromise on the texture, appearance and maybe mouth feel. A lot of the components can be frozen (softened carrots, power cooked mushrooms and so on) and of course see pancakes can be frozen.

But once the whole filled pancake is assembled I think it would not freeze and defrost well. It would freeze. But when you went to reheat it it would cause the moisture in the vegetables to create watery matrix. One reason I don’t care for the take-out order of the moose you is that it’s a little too watery. And I didn’t want a lot of cornstarch or thick gloppy there so I used a little bit of cornstarch and then made a sauce then put the sauce lightly but I was careful not to put too much liquid and to cook the vegetables enough so that they wouldn’t be over cooked but wouldn’t extravasate(1).

So, if you wanted a quick snack that was completely assembled, it would mean compromising and having a possibly soggy roll with perhaps some dripping. Maybe I will try it sometime.

Another way is to freeze the pancake and the filling separately.

When we eat leftovers from the fridge, I heat/warm the filling, not too hot because I want to keep the vegetables crisp. I put a cold pancake on a clean plate and barely moisten the underneath side with with my moist hand (wet, shaken to remove most of the water). With moist side down, I microwave for ~ 1 minute. Or omit water and cover pancake with a bowl. Then I apply the hoisin sauce, green onion, filling and fold.

Sorry this is long. I can be picky.

Lars, that looks like a pancake recipe that would be good. Funny, I was reviewing youtube pancake techniques yesterday and found some good opions, all very different.

I agree, $.50 per pancake is pricy! I have little counter space and some musculoskeletal issues that limit how much I can do and how. Yet, I am picky and also a bit of a finagling pragmatist. I enjoy cooking, but have lots of competing demands (we all do).

I have a those bahn rice circles on hand, but, for my taste, I don’t think I would find them sastisfactory. I only use flour tortillas in a severe hunger pinch and I require a lot more green onion in that case.

I will post the interesting Mandarin pancake techniques soon.

Spring Pancakes - Authentic Chunbing for Peking Duck, Jing Jiang Rou Si, or Moo Shu Pork (春饼) - YouTube

Pretty easy technique and the chef has a nice voice. Note the beer ;-)

https://www.youtube.com/watch?v=OSkjuCtbR0M

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🥢❗️[Papa's Secret Recipe] Chinese Spring Pancakes: Chunbing (春饼) | Chinese Burrito Recipe - YouTube

And a completely different approach. Peking Panckes! He uses a lot of oil and rolls out a thick stack.

https://www.youtube.com/watch?v=bFYodVFkLOA

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A bowl of flour and a bowl of water, teach you simple spring cakes - YouTube

Peking pancakes thin A bowl of flour and a bowl of water, teach you simple spring cakes - YouTube

Another different technique. Very thin and elastic pancakes. It appears she uses AP flour, AND, an egg white. ?cool water! Very thin and durable pancakes,

https://www.youtube.com/watch?v=q3nomUD4omg

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🥢Pancakes without oil! 不用一滴油做春饼，开水烫一烫，个个劲道薄如纸，好吃还简单！【海娟美食】 - YouTube

https://www.youtube.com/watch?v=JmdkgJzWZ2o

Lu Lu (comment)

For your reference. Enjoy the delicious food.

mix 500g flour, 400g boiled water and a little salt

knead the mixture into the dough

leave the dough in a big container for 20 minutes fermentation

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How To Make Easy Peking Duck Pancakes...my go-to Chinese duck recipe | #AtHome | Marion's Kitchen

https://www.youtube.com/watch?v=z6Er7wErDZM

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Note: In the videos that use the pan, I suspect that is is an 8 inch diameter, maybe a 9”, but isn’t 8” more common?

Also, I think some Instant pot accessories may have an 8” round pan or steamer set up. Or use a wok with something like a custard cup for elevation, then cover.

Now I would like to have a 12” dowel rolling pin made from a pretty and dense tropical wood.

I love mu shu but in a restaurant it is usually too salty for me to order anymore. I would not want to make the pancakes though. I don't make crepes either, even though they are easy. It's a time and execution thing. I am a very impatient cook and I rarely have time to prep something like this. The time I do spend in the kitchen on prep has to be for food preservation/canning.

I love mu shu anything. I might be the only person here who frequently doesn't bother eating the pancakes. If I remember when I am ordering, I tell them not to bother bringing it. I don't care for the plum sauce that is usually served with it either. I just love the veggies and the meat ( I vary between pork, chicken and beef).