Imagine a wrapper so thin it’s almost translucent, yet strong and chewy enough to cradle a mountain of savory filling — that’s the magic of fresh moo shu pancakes, or chūnbǐng (春饼).They are as easy as combining all-purpose flour, salt, and boiling water.We’ll show you the simple rolling technique to get perfectly paper-thin chewy pancakes fast! There’s Nothing Like a Fresh Moo Shu Pancake! Whether you’re making a vegetable moo shu, moo shu chicken, moo shu pork (coming soon!), or peking duck, it’s just not the same without fresh moo shu pancakes.

They’re super thin and chewy, and surprisingly simple to make.  We make moo shu pancakes with hot water dough—flour mixed with boiling water.This breaks down the gluten in the flour, making for a very pliable dough that you can roll extremely thinly.Once cooked, it has both a chewy and tender texture.  The secret to getting them so thin is to roll them two at a time (which also makes the process go doubly fast!).

You cook them very quickly in a dry wok (only 1-2 minutes per pancake) and then pull apart the thin pancakes once they’re out of the wok.This way, you have a slightly bubbly, slightly crisp side, as well as the tender smooth side of the pancake.  If making these ahead, remember to reheat the pancakes in a steamer (preferably a bamboo steamer to prevent condensation on the pancakes) right before serving! Origins in China In China, these pancakes are

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