Step 1

Boil the beef shank in a pot large enough to submerge the beef shank in water. Boil for 30 minutes.

Step 2

Remove the beef and set aside.

Step 3

Heat canola oil in pot over medium-high heat. Sauté ginger, scallions, dried chilis until fragrant. Add in all the spices, rice wine, soy sauce, dark soy sauce, rock sugar, and white pepper. Place the beef back in and add enough water to submerge the beef.

Step 4

Braise gently for 2 hours or until tender when pierced with a fork.

Step 5

Slice beef and set aside.

Step 6

Pass the braising liquid through a strainer. Reserve braising liquid for sauce.

Step 7

Combine equal parts braising liquid and hoisin sauce. Mix until smooth.

Step 8

Combine the flour and water, and knead until smooth and pliable. You may need to adjust the dough slightly with either more flour or water. The dough should neither be sticky, nor dry. Set your finished dough onto a lightly floured surface and cover with plastic wrap. Let rest for 10-15 minutes.

Step 9

Roll your dough out into a large rectangular shape and brush the entire surface lightly with oil.

Step 10

Starting from the bottom of the rectangle, start rolling upwards until you reach the top. Your dough should now be in the shape of a log.

Step 11

Divide the dough into smaller pieces, weighing approximately 3 oz each, or roughly the size of a fist. Let rest for 10 minutes.

Step 12

On a lightly floured surface, press down on your small piece of dough and roll into a circular shape, roughly the thickness of a nickel. Lightly flour each piece and stack onto a sheet tray with plastic film in between and on top. Place in the freezer until ready to use.

Step 13

When ready to use, heat up 2 tsp canola oil on a griddle or large sauté pan on medium-high heat. Pan should be hot but not smoking. Place the flour wrap onto the griddle or into the pan. Turn once. Dough should be golden brown on one side and just cooked on the other side.

Step 14

With the golden brown side down, brush 1 tbsp of sauce evenly onto the wrap.

Step 15

Remove the beef and set aside.

Step 16

Evenly layer the beef shank slices onto the wrap.

Step 17

Evenly layer cucumber, cilantro, and scallions as desired.

Step 18

From the bottom, roll towards the top.

Step 19

Slice and enjoy!