When I’m making moo shu, I generally get these mixed together first, then do all my moo shu prep while they’re resting. Then I cook the pancakes, set them aside, make the moo shu (you can use the same pan for both pancakes and moo shu), and serve the pancakes.
Put the flour in a medium bowl, add the salt, and stir together. Pour in the boiling water, mix thoroughly, and add the cold water. Stir together until you have a rough dough. Cover with a damp dish towel and set aside for 10 minutes.
Turn the dough out onto a lightly floured board and knead until smooth and elastic, about 5 minutes. (Dust with a little flour if the dough is sticky.) Roll into a 5' log, and cut into 8 pieces. Shape each piece into a 1' circle, and lightly brush one side with sesame oil. Do the same with another piece, then put the two together, oiled sides together. Press to seal. Do the same with the remaining 6 pieces. Roll out each double circle into a 6' pancake.
Heat a nonstick skillet over medium-high heat. When the skillet's hot, add one pancake to the pan, and cook, shaking the pan, until bubbles appear on the surface, and the pancake begins to puff, around 30 seconds. Flip the pancake and cook the other side in the same way. Remove from the heat, pull the pancakes apart, and arrange on a plate. Repeat with the remaining pancakes. Serve immediately, or cover with a damp cloth and keep until ready to use. The pancakes reheat really well in the microwave - around 10 seconds a side, and they're good as new. Serve with Moo Shu Vegetable, or anything else.
They’d be delicious with Indian curried lentils – kind of like a ghetto dosa or something. Or wrapped around caramelized onions and braised carrots. Point being, there’s a lot of room to experiment here.