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Today, we are making a recipe from my childhood memory, 猪肉蛋卷. Zhurou means pork, and Danjuan means eggroll. Unlike the deep-fried egg, the wrapper is not made with flour, it is made with egg. I think it is more like rolled omelette. This is one of those Chinese recipes that you can’t find that much information about on the internet in English, but it is so delicious and easy to make that it deserves to be shared. So, let’s get started.

INGREDIENTS FOR THE MEAT FILLING
450grams of ground pork
30 grams of tapioca starch (Amazon Link - [ Ссылка ])
1.5 tsp of finely diced ginger
2 tbsp of finely diced garlic
2 tbsp of Chinese cooking wine (Amazon Link - [ Ссылка ])
1.5 tbsp of soy sauce (Amazon link: [ Ссылка ])
1 tbsp of oyster sauce (Amazon Link - [ Ссылка ])
1 tbsp of sesame oil (Amazon Link - [ Ссылка ])
3/4 tsp of salt
1 tsp of sugar
1/2 cup of diced scallion
2 eggs

INGREDIENTS FOR THE EGG WRAPPER
4 eggs
2 tbsp of tapioca starch (Amazon Link - [ Ссылка ])
1.5 tbsp of water
DIPPING SAUCE
3 tbsp of soy sauce [Amazon link: [ Ссылка ]]
1 tbsp of diced scallion
1/2 tbsp of diced garlic
1 tsp of diced hot chili

INSTRUCTIONS
You will need 450 grams (1 lb) of ground pork. Season it with 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce, 2 tbsp of Chinese cooking wine, 3/4 tsp of salt, 1 tsp of sugar, 1.5 tsp of diced ginger, 2 tbsp of diced garlic, 1 tbsp of sesame oil, and 30 g of tapioca starch. Starch is optional, but I like to add it is because it gives the filling a slight gooey and tender texture. If you are on a keto diet, you can leave it out. Add 1/2 cup of diced scallion and 2 eggs. Mix and stir the filling within 1 direction for 5-6 minutes, Set it aside.
Beat 4 eggs. Mix 2 tbsp of tapioca starch with 1.5 tbsp of water and add it to the egg. Take out 2 tbsp of the egg mixture and reserve it on the side. That will be the glue to seal the egg wrapper later.
Now, let’s pan fry the egg wrapper. Normally, it is done by a Teflon coated frying pan because it is non-stick and easy to handle. Today, I want to take the chance and show you how to do it with a carbon steel wok because I hear too many people complaining that their food always sticks to their wok.
Turn the heat to high and heat the carbon steel wok until you can see some smoke coming out. Drizzle in some cooking oil along the side of the wok. Toss the oil around so it covers the whole bottom. Continue to heat the wok until the oil is smoking, then turn off the heat. Pour out any excess oil. Tilt the wok. Pour in half of the egg mixture. Slowly turn the wok to let the egg run and cover the bottom. Once the whole bottom is covered by the egg, turn the heat back on low and cook it a little more or until the top part of the egg is set. Turn off the heat. Get a dining knife to loosen up the edge. Carefully flip it. Turn the heat back on to cook the other side of the egg for just 5-8 seconds. Take it out. Now we have 1 egg wrapper made. Put it aside. Do the same thing and make the second egg wrapper.
My egg wrappers are 11 inches in diameter. I made 2 of them, which are just enough to use all filling. I also put some parchment paper under each wrapper. This will help you to transfer the rolls to the steamer without breaking it.
Brush a little bit of the egg mixture on the egg wrapper. Add half of the filling on the top. Evenly spread it out. Then brush the remaining egg on the edges of the egg wrapper and the top of the meat. roll it into an omelet.
Fill the steamer with some water then place the rack on. Transfer the rolled omelet onto the steamer rack. Poke lots of holes all over the rolls. Turn the heat to high. When the water is boiling, start counting the time. Let it steam for 20 minutes.
While waiting, you can quickly make a dipping sauce. In a small sauce bowl, add 1 tbsp of diced scallion, 1/2 tbsp of diced garlic, 1 tsp of diced hot chili, and 3 tbsp of soy sauce.
Now the rolled omelet should be done. Slice it into 1/2 inch thick pieces. Enjoy!

Videography / Editing by Austin Schargorodski - [ Ссылка ]

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