Rolled Tips
京菜卷尖 is a traditional Beijing dish, made by spreading minced pork onto an egg crepe, rolling it into a log, steaming until fully cooked, then smoking with wood shavings. It is served sliced, with a coating of sesame oil.
Ingredients
Pork belly (skin and sinew removed, minced finely)
250g
Eggs (the ingredient label may be inaccurate; the steps use 3 eggs for the wrapper and 2 egg whites)
5g
Finely chopped Beijing scallions
40g
Minced ginger
25g
Five-spice powder
A pinch
Soy sauce
A pinch
Salt (for seasoning the meat paste and egg batter)
A pinch
Ling starch (for the meat paste and egg batter)
A pinch
Sesame oil (brushed on after smoking)
A pinch
Egg whites (mixed into the meat paste)
2
Lard (for spreading the egg wrapper)
As needed
Wood shavings (for smoking)
As needed
Instructions
1
Prepare the meat filling and egg batter
Skin and remove the sinews from the pork belly, then mince it finely. Mix with the egg whites (2), scallions, ginger, five-spice powder, soy sauce, salt, and ling starch. Separately, beat the 3 eggs thoroughly, then add salt and ling starch to form a batter.
2
Make the egg wrapper
Heat lard in a clean, smooth pan, pour in the egg batter, then lift and slowly rotate the pan to spread the batter into a thin egg wrapper. Remove and let cool.
3
Roll and steam
Spread the meat paste evenly over the egg wrapper, roll it up into an egg roll, and steam until fully cooked.
4
Smoking
In a separate dry wok, place wood shavings at the bottom, set a smoking rack on top, and place the egg roll on the rack. Light the wood shavings and smoke for about ten minutes. Remove, brush with sesame oil, slice thinly, and arrange on a plate.
