Stuffed egg
Pork and fish filling wrapped in thin egg sheets, steamed until cooked through, then sliced and drizzled with sauce for a richly layered texture.
Ingredients
ground pork
8 ounces
fish paste
8 ounces
water chestnuts (finely chopped)
4
dried black mushrooms (rehydrated (see page 11) and finely chopped)
2 medium
green onions (white and green parts, cut into thin rings)
2
egg (lightly beaten)
1
soy sauce
1 tablespoon
Shaoxing rice wine or dry sherry
2 teaspoons
water
2 teaspoons
cornstarch
2 teaspoons
sugar
1 teaspoon
salt
1 teaspoon
fresh ginger (minced peeled (from a ¼-inch piece))
½ teaspoon
Ground white pepper (to taste)
large eggs
4
Vegetable oil
Salt
Sesame oil or Light Sauce
Instructions
1
Step 1
Make the filling: In a large bowl, combine the pork, fish paste, water chestnuts, mushrooms, green onions, egg, soy sauce, Shaoxing wine, water, cornstarch, sugar, salt, ginger, and white pepper and mix well to form a thick paste. Set aside.
2
Step 2
Make the egg crepes, one at a time: In a small bowl, lightly beat 1 egg with a pinch of salt using chopsticks or a fork. Do not let the egg foam. Lightly brush the bottom of an 8-inch nonstick skillet with oil and heat over medium heat for 1 minute. Pour in the egg, swirling to form a thin layer over the bottom of the pan. Cook until the surface of the crepe is almost dry and the bottom is a pale golden, about 1½ to 2 minutes. Lift the edge to check. Flip and cook for about 1 minute more. Slide onto a plate. Repeat with the remaining eggs. Set the crepes aside to cool.
3
Step 3
Prepare the steamer (see page xv for other steaming options). Fill the steamer halfway with water and bring to a boil over high heat. Reduce the heat to medium and keep ready to steam.
4
Step 4
When the crepes are cool enough to handle, spread one-quarter of the filling (about ½ cup) evenly over each crepe, leaving about a ½-inch border around the edge. Roll into a thick cigar shape, sealing the seam with a small amount of filling. Place the rolls seam-side down on an oiled pie plate (or a plate with a rim) that will fit inside the steamer without touching the sides. Repeat with the remaining crepes, arranging them in a single layer on the plate. The size of your steamer will determine how many rolls you can steam at one time.
5
Step 5
Bring the water in the steamer back to a boil. Place the plate of rolls in the steamer basket or rack. Cover and steam over high heat for 20 minutes, or until the filling is firm and no longer pink.
6
Step 6
When done, turn off the heat and let the steam subside before opening the lid. Open the lid away from you to avoid burns and prevent condensation from dripping onto the rolls. Carefully remove the rolls and set aside to cool. Repeat with the remaining rolls if necessary.
7
Step 7
When the rolls are cool enough to handle, transfer to a serving platter and slice into 1-inch diagonal segments. (Reserve the "drippings," the juices in the bottom of the plate, for making the sauce.) Drizzle with soy sauce and sesame oil or Light Sauce to taste.
