Step 1

Combine the mo ingredients in a large mixing bowl and knead (with hand or mixer) into a somewhat stiff dough. Note: always keep the salt away from the yeast.

Step 2

Cover the dough with a damp paper towel and place a lid over, rest for 10 minutes. Then, knead into a smooth dough and rest for 45-60 minutes, covered.

Step 3

To check the dough, poke a hole with your finger, if it doesn't bounce back, then, it's ready. Knead again to remove large air bubbles and divide it into 5 equal portions.

Step 4

Flatten the dough into a long rope, about 14-inch. Roll into a cylinder and tuck the end underneath one of the ends. Flatten it, then cover and rest for 10 minutes. When ready, roll each into a 4-inch disc.

Step 5

In a heated large iron skillet, place as many mo as the pan comfortably fits, with a gap. Cook the mo over low heat (no oil) until golden brown before flipping. I cook each side for 3-4 minutes flipping occasionally, if needed.

Step 6

Heat a large non-stick skillet with a tablespoon of oil. Sauté ginger slices until the edges start to crisp up and aromatic, add the sugar. Continue to cook until the sugar turns amber.

Step 7

Carefully, add the vegan pork strips into the pan and quickly stir-fry for 1-2 minutes. (hot sugar may burn easily)

Step 8

Add the dried chili, 5-spice powder, sauces, and water. Bring it to a boil, then lower the heat to simmer. Turn off the heat as soon as it thickens to your desired texture. If you like more sauce, then reduce the cooking time.

Step 9

Remove the dried chilis and ginger.

Step 10

Place a few spoonfuls of strips on a chopping board and top with scallions and more sauce. Using a knife, roughly chop to combine. Slice a mo ¾ through and brush one side with chili oil. Scoop as much filling into it as you like. Serve immediately.