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  Added: Sep 23, 2006  •  Visited (899)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Rolled Egg Pancake With Pork Filling
(Tan - Chuan)
What You Need:
  • ˝ pound boneless pork shoulder, finely ground
  • 2 teaspoons soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon Chinese rice wine or pale dry sherry
  • 1 teaspoon salt
  • 1 egg, lightly beaten

  • 4 eggs
  • 2 teaspoons peanut oil, or flavorless vegetable oil

  • How To Cook:
    1. In a small bowl, combine the pork, soy sauce, cornstarch, wine, salt and beaten egg, and mix them thoroughly together.

    2. Beat the 4 eggs with a fork or whisk just enough to combine them.

    3. Have the pork mixture, beaten eggs and oil within easy reach.

    TO COOK:
    1. Set a 12-inch wok or 8-inch skillet over moderate heat for about 30 seconds. With a pastry brush or paper towel, brush the bottom of the pan with 1 teaspoon of oil.

    2. Pour in half the beaten eggs. Lower the heat at once and-working quickly but carefully-tip the pan from side to side until a thin, round pancake about 8 inches in diameter forms.

    3. Immediately pour any uncooked egg on the surface of the pancake back into the bowl. As soon as the pancake is firm enough to handle-no more than 30 seconds-lift it up with your fingers or a spatula and transfer it to a plate.

    4. In similar fashion, make another pancake, transferring it to a second plate when it is done. Reserve any uncooked egg. Spread half of the pork filling over each pancake.

    5. Roll them tightly, jelly-roll fashion, and seal the edges with a little reserved uncooked egg. Press the edges together firmly to make them adhere.

    6. Pour boiling water into the steamer to come within an inch of the rack (or use a steamer substitute. Lay the pancakes on a heatproof platter ˝ inch smaller than the diameter of the pot. Set this on the rack; cover the pot.

    7. Keeping the water at a slow boil, steam the pancakes for 20 minutes. Remove the platter from the steamer. Cut the rolls diagonally into ˝-inch slices and serve hot. Or refrigerate the whole rolls, and serve them cold. (Peas may be used as garnish, but are not classic).

    To Make: about 16 slices
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Meat & Poultry » Pork
    Dish » Appetizers


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