Kelly's Moo Shu Pork (Or Beef) Pockets

Recipe by Wildflour
READY IN: 35mins


  • 1
    lb raw ground pork, can sub ground beef (not sausage)
  • 1
    (16 ounce) package shredded cabbage, with the carrots bits in it remove 1 1/2 cups and chop smaller
  • 2
    minced garlic cloves (I use the jarred kind already minced)
  • 8
    gingersnap cookies, crushed to crumbs (place in ziplock baggie and crush with rolling pin, or in blender or food processor)
  • 14
  • 1
    tablespoon sliced green onion
  • 1
    dash cayenne (I like it in there) (optional)
  • 1
    tablespoon vegetable oil (if you have it) or 1 tablespoon wok oil (if you have it)
  • 6
    large tortillas
  • hoisin sauce (comes in a little jar by the chinese stuff)
  • 2
    cups shredded lettuce


  • In large bowl, combine pork, 1 1/2 cups of cabbage, garlic, gingersnap crumbs, soy sauce, scallions and cayenne.
  • Mix well with your hands.
  • Form into 6 small, thick patties.
  • In fry pan, heat oil over med-high heat and cook patties for about 5 minutes on each side, will be pretty well browned on both sides.
  • While patties are cooking, mix 2 cups shredded lettuce with 1/2 cup cabbage and a bit more sliced green onions if desired.
  • Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to thinly coat whole tortilla.
  • Place a small handful of lettuce mixture in center of each tortilla.
  • Place a cooked patty on top, fold over sides, then far side and close side, overlapping and sealing with a dab of hoisin if needed, sealing making a nice"package". Place seam-side down, continue til all are wrapped.
  • Slice in half with SHARP knife going down through non-folded side and serve with white or fried rice!
  • These are to DIE for, and even better the next day!
  • Only assemble what is going to be eaten, reheat patties the next day for leftovers.