Moo Shoo Pork with Homemade Wheat Wrappers
I always though that Moo Shoo Pork was a difficult, time consuming recipe. Turns out, this was one of the fastest things I’ve made in a while. While you can use wheat tortillas instead of making your own wrappers, they are super simple to make and this technique results in a thinner wrapper which is really better with the filling. The secret is that two balls of dough are first flattened and then painted with a little toasted sesame oil. The oiled sides are put together and the entire thing is rolled very thin. Once they cook (literally 1-2 minutes) they pull apart into two thin wrappers thanks to that layer of oil in the middle.As for the filling, you can use whatever sort of pork you have on hand. I had a shank, which requires low and slow cooking, but it can be done more quickly if you have a pressure cooker or Instant Pot. I used the Instant Pot on pressure cook high with the frozen shank, and but a small amount of braising liquid in to season the meat – 3 cups hot water, 1/4 cup soy sauce, a few garlic cloves, and some peppercorns. I cooked it for 90 minutes and then let the steam escape on its own which took about 40 minutes longer. If you follow this approach, after shredding the meat and discarding the bones, fat, and gristle, bathe the meat with a few tablespoons of the broth.
- 2 cups flour
- ½ teaspoon salt
- ¾ cup boiling water
- ⅓ cup toasted sesame oil, divided
- 2 tablespoons grapeseed oil
- 2 eggs, beaten
- 3 cups shredded cooked pork
- 2 cups grated carrots
- 4 green onions, thinly sliced on the diagonal
- 3 tablespoons Asian black bean paste
- 1 tablespoon soy sauce
- Use a fork to stir the salt into the flour, then the hot water, continuing to stir with the fork until the dough starts to come together. Use your hands to continue kneading the dough until it's smooth and elastic, then divide into 16 small pieces of dough (see Notes).
- Heat a nonstick skillet over medium high heat. Press 2 balls of dough flat into a small disk, then paint each with a bit of sesame oil. Press the oiled sides together, then roll out into a very thin wrapper (about 6-8 inches across). Cook the wrapper on the first side until the dough starts to bubble and there are brown specks on the cooked side, about 1 minute, then flip and cook for about another minute on the second side. Remove from the skillet and carefully peel the two pieces of dough apart. Stack on a plate and continue with all of the remaining dough until you have cooked all of the wrappers. Insert the plate of warm wrappers into a plastic bag and seal so they steam a bit.
- Heat the grapeseed oil in a large skillet over medium high heat and quickly scramble the eggs, breaking them up into small pieces. Scoop out of the pan and set aside.
- Add 2 tablespoons of sesame oil, the pork, carrots, and green onions, and quickly stir fry until heated through.
- Remove from the heat and stir in the cooked eggs. Combine the bean paste with 2 tablespoons sesame oil and the soy sauce and whisk together to combine. Stir the sauce into the meat mixture.
- To serve, microwave the wrappers for 30 seconds to warm them up and then let everyone spoon their own meat filling into wrappers.