Steamed Egg and Pork Rolls

Name: Steamed Egg and Pork Rolls
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: Chinese
Ingredients: 1 kg lean pork (remove fascia, cut into small pieces, grind three times into a meat paste); 600 g eggs (200 g for the meat filling, the rest for making egg crepes); 100 g salad oil (part for frying the egg crepes, part for greasing the dish and drizzling); 10 g ground nutmeg; 250 ml milk (added gradually to the meat filling); 30 g fine salt (25 g used in the meat filling); 5 g ground white pepper; 100 g cornstarch; 20 g MSG; 1/4 parchment paper (to cover the steaming dish); 50 g pork fat (rubbed on the small pan to grease it for making egg crepes); 150 g pickled red cabbage (garnish); 150 g lettuce leaves (sanitized, used as a border garnish)

This French-style steamed egg and pork roll is made by wrapping minced pork filling in an egg crepe and steaming it. It has a pale yellow, semi-translucent appearance, a light, fresh flavor, and a soft, fine, tender texture.

1h 40m

Easy

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Ingredients

lean pork (remove fascia, cut into small pieces, grind three times into a meat paste) 1 kg

eggs (200 g for the meat filling, the rest for making egg crepes) 600 g

salad oil (part for frying the egg crepes, part for greasing the dish and drizzling) 100 g

ground nutmeg 10 g

milk (added gradually to the meat filling) 250 ml

fine salt (25 g used in the meat filling) 30 g

ground white pepper 5 g

cornstarch 100 g

MSG 20 g

parchment paper (to cover the steaming dish) 1/4

pork fat (rubbed on the small pan to grease it for making egg crepes) 50 g

pickled red cabbage (garnish) 150 g

lettuce leaves (sanitized, used as a border garnish) 150 g

Instructions

Make the meat filling

Remove the fascia from the pork, cut into small pieces, wash, and pass through a meat grinder three times. Transfer to a porcelain bowl, add 200 g of the eggs along with 25 g fine salt, ground white pepper, ground nutmeg, and MSG, and beat vigorously. Add the cornstarch and keep working the mixture, then gradually pour in the milk and stir until a smooth meat paste forms.

Pan-fry the egg crepes

Heat a small frying pan, add 50 g of salad oil, and once hot pour the oil back out. Spear a piece of pork fat on a fork and wipe it lightly over the pan, then pour in the beaten eggs to spread out 4 thin egg crepes. Move fast and do not let the heat get too high.

Assemble the rolls

Lay the 4 egg crepes on a work surface. Brush a thin layer of the remaining beaten egg over each crepe. Divide the meat filling into 4 portions, spread each portion over a crepe, roll up into a cylinder, and pinch the two ends closed with your fingers.

Steam the rolls

Grease an enamel dish with salad oil, place the egg rolls inside, cover tightly with parchment paper, and steam in a steamer for about 40 minutes. Remove, take off the parchment, and drizzle a little salad oil over the rolls to keep them from drying out.

Slice and plate

To serve, cut with a sawing motion into 3 cm thick slices, arrange in a wavy or stepped pattern, and surround with pickled red cabbage and sanitized lettuce leaves to finish.