Mu Shu Curry-Flavored Pancakes

This dish is inspired by the May 1996 “Martha Stewart Living” magazine, which included a complete mu shu dinner recipe. The pancakes are not as easy as we had hoped, but delicious nonetheless. These are traditional in that two pancakes are joined together and cooked, then pulled apart for a nice tender inside. As in the magazine recipe, we flavor the pancakes with curry powder which is a nice complement to the store-bought plum sauce we serve with our mu shu. To help keep the uncooked pancakes from sticking to the plate, we find that a sprinkle of rice flour works nicely.

Servings and Times

Serves: 4
Preparation Time: 30 minutes
Cooking Time: 20 minutes

Tools and Appliances

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We start by putting the water in a small pot and bringing it to a boil. We pour it over the curry powder in a measuring cup and stir well. We set this aside to cool a little.

We put 1½ cups of the flour and the salt in our food processor and pulse to combine. Next, we turn the processor on and slowly add the curry water through the feed tube. We process for about 15 seconds until it starts to come together. We check the feel of the dough and it still feels too wet and sticky so we add a tablespoon of flour at a time and pulse a few times in between. We want the dough nice and smooth and not too sticky. We turn it out onto a large sheet of wax paper and shape it into a log about 15 inches long. We cover well with plastic wrap and set it aside for about fifteen minutes to rest.

We pre-heat the oven to 300 degrees to warm the pancakes when we are all done making them.

We cut the dough into 12 pieces, trying to be as equal as possible. We smoosh them down slightly and take 2 pieces out with which to work. The rest we cover up with the plastic wrap to keep from drying out.

We have the sesame oil in a little prep bowl and our pastry brush at the ready. We put the two pieces of dough between two pieces of plastic wrap, separated by a few inches, and flatten them into circles just with our hand. We brush one with some sesame oil and place the other on top, trying to match up the shapes and pressing the edges together. We cover again with the plastic wrap and roll with our rolling pin the two pancakes that are now one into a circle that is almost 6 inches. We dust each side with some rice flour and place on a plate. We cover with plastic wrap and continue to form the double pancakes until all six are done.

We start to heat our non-stick pan over medium heat. We place a double pancake again between the plastic wrap and roll over it a final time to make it as thin as we can. We place it in the pan and cook for 2-3 minutes on each side. We want it to get some brown specks on each side.

We take the cooked pancake out and set on a piece of aluminum foil. We put another rolled out pancake into the pan and then go back to the cooked pancake. We want to separate the two pancakes that we joined. To do so, we use a combination of our hands (it’s hot, though) and a small serrated knife. We cover the two pancakes with the foil and flip the one cooking in the pan.

We continue in this manner, rolling them again, cooking them on one side, separating the cooked double pancakes, flipping, and keeping them warm inside the foil, until we have 12 pancakes.

When all the pancakes are cooked, we put the foil pack of pancakes into the oven to rewarm for a few minutes while we get the fillings hot.

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