Steamed Egg and Pork Rolls
A tender, protein-rich dish where seasoned pork is rolled inside fluffy egg sheets and gently steamed.
Story
This recipe transforms simple ground meat and eggs into an elegant, soft-textured main course. By steaming the rolls instead of frying them, the dish remains light and juicy, making it perfect for a quick family dinner.
Ingredients
Eggs
3 large
Ground pork
150g
Scallions
2 stalks, chopped
Ginger
1 tsp, minced
Salt
to taste
White pepper
1 pinch
Cornstarch
1 tsp
Water
1 tbsp
Instructions
1
Season the Pork Filling
In a mixing bowl, combine the ground pork, minced ginger, and chopped scallions. Add salt, white pepper, and a mixture of cornstarch and water. Stir vigorously in one direction until the filling becomes sticky and well-combined.
2
Create the Egg Sheets
Beat the eggs with a pinch of salt. Lightly oil a non-stick frying pan and pour in a thin layer of egg batter, swirling to coat the bottom. Cook over low heat until just set but not browned, then carefully slide the sheet onto a plate. Repeat until all batter is used.
3
Roll the Egg Rolls
Place a spoonful of the seasoned pork mixture onto one end of an egg sheet. Fold the edge over the filling, then roll it up tightly like a cigar. Place the roll seam-side down on a heatproof plate.
4
Steam Until Cooked
Set up a steamer over boiling water. Place the plate of egg rolls into the steamer, cover, and steam for about 10 to 12 minutes until the pork is fully cooked through. Serve warm with a dipping sauce if desired.
