Steamed egg omelets with minced pork
A traditional Hakka Chinese dish of delicate bite-sized steamed egg omelets with a minced pork filling. Correctly folding these small omelets on the pan takes some skill and timing.
Ingredients
- 1/2 lb ground pork
- 6 eggs, scrambled
- 2 tsp cornstarch
- 3 tbsp water or as necessary
- 1 tbsp oil
- 2 tbsp oyster sauce
- 2 tsp soy sauce
Instructions
- Beat eggs well.
- Combine sauces, oil, and cornstarch into pork; mix well. Incorporate water as necessary until the meat mixture is sufficiently wet; it needs to have the consistency of a thick batter. If it crumbles like a dough when disturbed, it’s too dry and will have the wrong mouthfeel when cooked.
- Heat oiled pan on medium high. When hot, drop raw egg on the pan until about 3in diameter.
- Top with small mound of ground pork mixture, then carefully fold over with a spatula.
- Cook each one about a minute on each side, then plate.
- Steam omelets 10 minutes.
- Serve with steamed rice and a green vegetable.
