Yang Rou Jia Mo (Easter Leftovers: Lamb Stuffed Pancake)
We went over to my husband’s mom’s house for Easter yesterday, and came away with quite a bit of lamb. My husband actually really dislikes lamb and often complains about the gaminess of it. However, he is quite fond of Mongolian and Xi’an stir fries featuring it. I was craving this street food this morning and all the sauces and spices are more or less constant residents in my pantry. The “mo,” which is unleavened bread, is quite easy to make as well, proofing while you prepare the sauce! It’s a delicious and different way to use up leftover lamb.
Ingredients for “Mo” Pancake (makes 2)
- 1 cup all purpose flour (plus more for rolling)
- 2/3 cup water
- 1/2 teaspoon salt
- 1 teaspoon baking powder
1. Combine salt, baking powder, and all purpose flour together. Add water and mix well.
2. Roll into a ball and allow to proof, covered, for 15-30 minutes while you prepare the sauce and meat stuffing.
3. Once proofed, divide dough ball into two and roll out into a flat pancake, about 1/4 inch thick.
4. Heat a wok, crepe pan, cast iron, or other nonstick pan, over high heat and place the mo onto the surface. Cover and allow to bake for about 2 minutes, or until first side is slightly charred. Flip and cover for another 2 minutes or until second side is slightly charred. Repeat with the second pancake.
5. Remove from heat and using a knife, cut a pocket into the mo, slather with tian mian jiang, and stuff with the lamb stuffing.
Ingredients for Lamb Stuffing
- About 5-6 ounces roasted lamb, sliced thin (alternatively, you could use stewed lamb)
- 1/2 green bell pepper, sliced thin
- 1/4 onion, sliced thin
- 1 star anise
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon ground cumin
- 1 teaspoon ground toasted Szechuan pepper
- 1/4 teaspoon ground black pepper
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar (or Chingkiang vinegar)
- 1 teaspoon sugar
- 1 tablespoon chopped cilantro (or celery, if you don’t have)
- 1 teaspoon spicy red pepper paste or srirarcha
- 2 cloves garlic, minced
- Tian Mian Jiang (optional)
1. In a bowl, mix sesame oil, Szechuan pepper, black pepper, soy sauce, vinegar, sugar, cilantro, spicy red pepper paste, sugar, and minced garlic together. Set to the side.
2. Over high heat, sautee star anise in vegetable oil until fragrant. Add bell pepper, onion, and lamb together, quickly for about 45 seconds to 1 minute, and remove from heat. Pour sauce over it and mix well. The residual heat will bring out the flavors of the spices.
3. Slather tian mian jiang into the mo pocket and stuff with lamb.