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Apr 5, 2008 08:44 AM

Moo Shu Pancakes?

I've been craving moo shu recently for some reason (I believe that reason would be hoisin sauce), and I decided to make it rather than order out. Unfortunately, I wasn't able to find pancakes for it during my grocery run yesterday (to Russo's and Whole Foods). Now I'm car-less and short on time, so I'm hoping someone can tell me where in Cambridge or Somerville I would definitely be able to find them. Seems like most of the asian markets around here are Japanese or Korean and therefore maybe wouldn't have them?

I thought about just making pancakes from scratch, but am hoping to avoid that due to the short-on-time situation...


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  1. Super88 in Allston has them, in the frozen section. I'm sure all the usual suspects in Cambridge and Sopmerville will, too; but check the fozen section....

    2 Replies
    1. re: galleygirl

      Thanks. I figured Super88 would have them and had intended to go there yesterday, but didn't get around to it. Who are the usual suspects in Cambridge and Somerville? I'm pretty sure that Kotobukiya doesn't have them. They just have egg roll skin and gyoza skin. I'm trying to decide whether I should run around to places on this side of the river or just go to Allston where they definitely have them...

      1. re: maillard

        Wang's Fast Food serves them and charges $.30 for extras. Maybe they would deliver? If they have a minimum, order some of their frozen dumplings for a later craving. Just a thought.

    2. Super 88 and Ming's in the South End both have them in frozen foods, too.

      1. Don't shoot me!
        The cheat is wheat flour tortillas, widely available at supermarkets.

        6 Replies
        1. re: peregrine

          Oh yeah, I've done it in a pinch, but the mu shu are much thinner....

          1. re: peregrine

            Yeah, that was going to be my back-up plan if all else failed. I ended up just making them, though and it was really fun. I also thought the homemade pancakes were much nicer than ones I've bought from the store or had in restaurants. They were less brittle, I think.

            1. re: maillard

              Hats off to you, maillard! How difficult was it? Can you direct us to a recipe?

              1. re: galleygirl

                Not too bad at all, though I would definitely recommend rolling out half, cooking those, then rolling out the rest (which I did while the first half was cooking). That way you can tell if you're doing something wrong and adjust your technique as needed. The recipe I used is here:

                I have to say, the finished dish was really delicious. I never order moo shu in restaurants, so I've only had it at Qingdao (when a dining companion ordered it). It was fine, but not fantastic. Are there any restaurants around that make really great moo shu? Otherwise I think I'll just keep this as something I make at home...

                1. re: maillard

                  I sampled moo shoo a friend had ordered at Mary Chung's and it was the best I've tried in the Boston Area.

                  1. re: Kenji

                    Ditto. I love Mary Chung's moo shu. Great wok hay flavor.