Seaweed Egg Roll
This Korean-style snack is made by wrapping a pork and chive filling in seaweed and steaming it. The chive filling is fresh and savory, the seaweed is rich and aromatic, and the dish has a salty, fragrant, slightly spicy taste.
Ingredients
seaweed
8
lean pork mince
1000 g
eggs
12
chives (picked, washed clean, chopped)
100 g
salt
15 g
cooking wine
10 g
MSG
5 g
sesame oil
20 g
scallion (peeled, washed, chopped)
25 g
ginger (peeled, washed, chopped)
25 g
ground white pepper
5 g
water starch slurry
30 g
spicy bean paste
20 g
Instructions
1
Prepare the ingredients
Pick, wash and chop the chives. Peel, wash and finely chop the scallion and ginger. Set aside.
2
Mix the meat filling
Place the pork mince in a ceramic bowl. Add 10 g salt, 3 eggs, 20 g water starch slurry, MSG, cooking wine, sesame oil, ground white pepper, chopped chives, chopped scallion and chopped ginger. Stir until well combined, then beat vigorously to develop a springy texture. Set aside.
3
Mix the egg mixture
Crack the remaining 9 eggs into a ceramic bowl. Add 5 g salt and 10 g water starch slurry. Beat until smooth. Set aside.
4
Make egg crepes
Heat an iron skillet over medium heat until hot but not scorching. Wipe a little oil inside with a paper towel, heat again, then wipe off the oil. Once the temperature is right, pour in a portion of the egg mixture one crepe at a time to make 8 round egg crepes. Place them flat on a clean cutting board.
5
Layer the filling
Spread a layer of the pork and chive filling evenly over an egg crepe. Place a sheet of seaweed on top, then add another layer of the pork and chive filling and smooth it out.
6
Roll up
Fold the two long sides inward slightly, then roll from both ends toward the center until they meet in the middle. Tie with clean cheesecloth. Repeat to make 8 egg rolls in total.
7
Steam
Place the assembled seaweed egg rolls on a flat plate and arrange neatly. Steam over boiling water for about 30 minutes, or until fully cooked through.
8
Press flat
Place a flat, heavy object on top of the steamed seaweed egg rolls to press them flat. Once pressed, remove the cheesecloth.
9
Plate
When serving, slice the seaweed and chive egg rolls and arrange them neatly on a plate. Serve with a small dish of spicy bean paste on the side for dipping.
