Purse-Shaped Fresh Meat

Name: Purse-Shaped Fresh Meat
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 150 g tender lean pork (cut into small dice the size of red beans); chopped scallion, a pinch; minced ginger, a pinch; refined salt, a pinch; MSG, a pinch; cooking wine, a pinch; wet starch (for the egg mixture), a pinch; 5 eggs (1 for the filling, 4 for the egg skins); 10 g sesame oil (for mixing the filling); 1 small piece pork skin (to wipe the spoon and prevent sticking); 250 g(consumes 75 g) peanut oil (for frying at medium heat; uses about 75 g)

A traditional Zhejiang dish made with pork filling wrapped in egg sheets and deep-fried. Shaped like small pouches, it has a crisp exterior and tender interior.

50 min

Easy

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Ingredients

tender lean pork (cut into small dice the size of red beans) 150 g

chopped scallion a pinch

minced ginger a pinch

refined salt a pinch

MSG a pinch

cooking wine a pinch

wet starch (for the egg mixture) a pinch

eggs (1 for the filling, 4 for the egg skins) 5

sesame oil (for mixing the filling) 10 g

pork skin (to wipe the spoon and prevent sticking) 1 small piece

peanut oil (for frying at medium heat; uses about 75 g) 250 g(consumes 75 g)

Instructions

Make the Filling

Cut the pork into small dice the size of red beans. Add the chopped scallion, minced ginger, MSG, salt, cooking wine, sesame oil, and the liquid of 1 egg. Mix well with chopsticks (add a little water if it becomes too thick) until evenly combined into a filling. Divide the filling into 12 equal portions.

Beat the Egg Mixture

Crack the remaining 4 eggs into a bowl, add a pinch of salt and the wet starch, and beat until smooth and well combined.

Shape the Purses

Heat a small ladle or spoon over the fire, wipe it lightly with the pork skin, then pour in 1/12 of the egg mixture. Rotate the spoon to spread the egg into a thin round egg skin. Repeat to make 12 egg skins in total. Place one portion of filling on each egg skin, bring one edge over to meet the opposite edge and seal to form a dumpling shape. Arrange on a plate, then use chopsticks to pinch both ends toward the middle, creating a pouch or purse shape.

Fry and Plate

Pour the peanut oil into a wok and heat to about 150°C (50% hot). Carefully lower the prepared purses into the oil and fry until the outside is crisp and the inside remains tender. To plate, place 2 purses in the center of a serving dish and arrange the rest in a ring around them.