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4 Eggs
1 tb Dry sherry
Carrots, finely chopped
(for garnish)
FILLING
1 c (about 1/2 lb) ground pork,
Uncooked
2 md Fresh mushrooms,
Chopped fine
2 Scallions, chopped fine
(white parts separate from
The green)
2 ts Cornstarch, dissolved in
2 tb Water, cold
1/2 tb Dark soy sauce
1 tb Dry sherry
1 ts Salt
1 tb Peanut oil
-SAUCE-
2 tb Oyster sauce
1 tb Light soy sauce
1 tb Plum sauce
Dash hot chili oil or
Tabasco
Sauce
In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all
the filling ingredients, include only the white parts of the chopped
scallions (save the green parts for garnish) and stir to blend well. In a
8-inch skillet, heat the oil lightly. Pour about a quarter of the egg
mixture to cover the bottom of the skillet. Heat until the egg pancake has
barely set, then transfer to a plate. Make 3 more pancakes. Divide the
filling into 4 portions and put a portions on each pancake. Moisten your
fingers with cold water and spread the filling mixture evenly over the
surface of the pancake, then roll up tightly, as you would a jelly roll.
Seal with a little leftover egg from the egg-beating bowl. Place the rolls
on a flat plate that will fit your steamer, and then steam them over an
inch of simmering water for 15 minutes. In a bowl, mix together the sauce
ingredients. To serve, cut the rolls into slices, cutting on the slant.
Drizzle the sauce over them and top with the scallion greens and the
carrots. Makes 6 to 8 appetizer servings.
Recipe: “Chinese Appetizers” by Verdi
Published by Irene Chalmers Cookbooks, 1981
Yields
8 servings
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