September 29
Mu Shu Kids
Menu
- Mu Shu Vegetables
- Mu Shu Curry-Flavored Pancakes [View Recipe]
Quick View
Ingredients
- 10 tablespoons water
- 1 teaspoon curry powder
- 1.75 cups flour (divided)
- .5 teaspoon salt
- 2 teaspoons sesame oil
- rice flour
Instructions
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.
- Edamame
Our daughter lost her first tooth last night. While lying in bed, she yanked it out. Soon the galloping footsteps of a very excited girl could be heard throughout the house. She dutifully wrapped the tooth in tissues and put it under her pillow. This morning the tooth was gone from the tissues replaced by four quarters. She carried those quarters around in a special box the whole day.
When dinner rolled around, both kids were quite happy to lend a hand. At times, their competition to have all things the same caused problems - we probably over-mixed the mu shu wrapper batter because they both had to turn on the food processor and, of course, they both had to turn it off.
No matter. The dinner was quite nice. It was slightly more difficult than we were led to believe by the Martha Stewart magazine. Recriminations aren't necessary when the food is this good. It was so good, in fact, that our daughter ate three pancakes (with plum sauce) by herself.