Cuisinart CPP-200 Instructions and Recipes - Page 20

Mandarin Pancakes with Mu Shu Pork The key to perfect pancakes is to roll them really thin before cooking. Our Mu Shu Pork is a fresher version of the take-out classic and the ideal companion to the pancakes. Makes 8 pancakes and 4 cups Mu Shu Pork Pancakes: 2 cups unbleached, all-purpose flour 1 cup boiling water 1 tablespoon sesame oil Pork: 1 pound boneless pork chops 2 tablespoons plus ½ cup soy sauce, divided 1 teaspoon plus 2 tablespoons cornstarch, divided 1 teaspoon plus 1⁄3 cup rice wine, divided ½ cup water ¼ cup hoisin sauce 2 teaspoons vegetable oil, divided 2 large eggs, lightly beaten 4 ounces shiitake mushrooms, cut into thin julienne strips ½ ounce fresh ginger, peeled and finely chopped 1 garlic clove, finely chopped 1 medium carrot, cut into thin julienne strips 3 cups shredded napa cabbage (about 6-ounce piece) 2 scallions, sliced 1. Prepare the pancake dough. Sift the flour into a medium mixing bowl. Pour the boiling water into the bowl while stirring with a spoon so that it forms a ball. Knead the ball on a well-floured surface for about 5 minutes until smooth. Put in a bowl, cover with plastic wrap, and let rest for at least one hour. 2. Roll the dough ball into a cylinder, about 12 inches long, and cut into 16 equal pieces. Flatten each piece and on a wellfloured surface, roll each using a rolling pin, into a flat, very thin circle (about 7 inches in diameter). When one pancake is rolled, brush the top with sesame oil. Place it, oiled side down, on a piece of waxed paper. Brush the top with sesame oil. Continue with remaining pieces of dough so that all sides of each pancake have been oiled. 3. Preheat the International Chef™ Crêpe/ Pizzelle/Pancake Plus with the flat plates in the closed position by adjusting the temperature to Medium. Once preheated, carefully open to the flat position and lightly oil both plates. Cook pancakes about 2 minutes per side so that pancakes remain pliable. Pancakes should bubble slightly before being flipped and pick up some brown speckles when cooked. 4. While dough for Mandarin Pancakes is resting, begin preparing the pork. Slice the pork into very thin matchstick-like strips. Toss with the 2 tablespoons of soy sauce, 1 teaspoon cornstarch and 1 teaspoon rice wine. Cover and place in the refrigerator for 30 minutes. 5. Stir together the ½ cup soy sauce, 2 tablespoons cornstarch, 1⁄3 cup rice wine, water, and hoisin; reserve. 6. Once the pork has rested, put 1 teaspoon of the oil into a large skillet and place over medium heat. Once oil is shimmering across the pan, add the eggs and stir until just cooked through. Remove and reserve. Add the pork in two batches and cook until lightly browned. Remove and reserve. 7. Wipe pan clean, add remaining teaspoon of oil and place over medium high heat. Once oil shimmers across the pan add the shiitake, ginger and garlic. Cook for about 2 minutes until fragrant. Stir in the carrots and cabbage and cook for a minute or two before adding the scallions. Stir all ingredients together and cook for an additional 5 minutes. Add the soy sauce 20