Hakka Style Rolled Omelette Recipe (猪肉蛋卷)

De Souped Up Recipes · 30 min

Ingredientes

Preparación

1. In a bowl, season the 450 g ground pork with 1.5 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp Chinese cooking wine, 3/4 tsp salt, 1 tsp sugar, 1.5 tsp diced ginger, 2 tbsp diced garlic, 1 tbsp sesame oil and 30 g tapioca starch (optional, for a tender filling). Add 1/2 cup diced scallion and 2 eggs, then stir in one direction for 5-6 minutes. Set aside.
2. Beat 4 eggs until no obvious egg white remains. Mix 2 tbsp tapioca starch with 1.5 tbsp water and stir it into the eggs (optional, it helps the wrappers hold together). Set aside 2 tbsp of the egg mixture to use as glue.
3. Heat a carbon steel wok on high until smoke appears. Drizzle oil along the side and swirl it to coat the whole base, then heat until the oil smokes and turn off the heat. Pour out excess oil, leaving only a thin layer; wipe any drips with paper towel.
4. Tilt the wok and pour in half the egg mixture, turning the wok so it spreads over the whole base. With the heat off, let the residual heat set it. If using an electric hob, lift the wok off the ring.
5. When the whole base is covered, turn the heat to low and cook until the top of the egg is set. Turn off the heat, loosen the edges with a knife, flip, then turn the heat back on for 5-8 seconds on the other side. Remove. Repeat for the second wrapper, using parchment under each one.
6. Brush the wrapper with some of the reserved egg, spread half the filling over it with a scraper, brush the remaining egg on the edges and top of the filling, then roll it up. Repeat with the second wrapper.
7. Fill a steamer with water, set the rack in, and transfer the rolls onto it. Poke holes all over with toothpicks. Steam on high for 20 minutes from when the water boils.
8. Meanwhile, mix 1 tbsp diced scallion, 1/2 tbsp diced garlic, 1 tsp diced hot chili and 3 tbsp soy sauce for the dipping sauce.
9. Once cooked, slice the rolls into 1/2-inch pieces and serve with the sauce.

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