Calasanctius Cook Book, Chinese, Chinese, food, International Foods, recipe

TAN-CHUAN (Rolled Egg Pancake with Pork Filling)

 

Tan Chuan
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TAN-CHUAN (Rolled Egg Pancake with Pork Filling)

Course: Appetizer
Cuisine: Chinese
Servings: 16
Author: Calasanctius Cook Book

Ingredients

The Filling:

  • 1/2 lb boneless pork shoulder finely ground
  • 1 tsp cornstarch
  • 1/2 tsp sugar
  • 2 tsp. soy sauce
  • 1 tsp salt
  • 1 egg lightly beaten

The Egg Pancakes:

  • 4 eggs
  • 2 tsp peanut oil or flavorless vegetable oil

Instructions

Prepare ahead:

  • In a small bowl, combine the pork, soy sauce, cornstarch, sugar, salt and beaten egg, and mix them thoroughly together.
  • Beat the 4 eggs with a fork or whisk just enough to combine them
  • Have the pork mixture, beaten eggs and oil within easy reach

To cook:

  • Set 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. 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. 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 . 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. Roll them jelly-roll fashion and seal the edges with a little uncooked egg. Press the edges together Firmly to make them adhere
  • Pour boiling water into the steamer to come within an inch of the rack. Lay the pancakes on a heatproof platter l/2 inch smaller than the diameter oF the pot. Set this on the rack; cover the pot Keeping the water at a slow boil, steam the pancakes for 20 minutes. Remove the platter From the steamer. Cut the rolls diagonally into 1/2-inch slices and serve hot. Or refrigerate the whole rolls, and serve them cold. (Peas may be used as garnish, but are not classic.)
  • Makes about 16 slices.

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