Eggs are extraordinary things. I often marvel at the fact that eggs are used in so many different types of food and cuisines. You can separate egg whites from egg yolks, whip them up and they become soufflés. Stir-fry them with some tomatoes, and they become an iconic Chinese dish. You can even make pancakes from JUST eggs and bananas.
Today I decided to make something I’ve had once or twice in pseudo Japanese restaurants. They’re usually giant and covered in mayonnaise; I went for a slightly healthier approach!
Ingredients:
3 eggs
1/5 cup of all purpose flour
1/4 of a cabbage, finely shredded/chopped
3 stalks of green onions, finely chopped
3 strips of bacon
1 teaspoon of sesame oil
1 teaspoon of soy sauce
1 teaspoon of salt
Oil for cooking
Tips:
The egg mixture will not completely integrate with the cabbage, so when you put the mixture into the frying pan, make sure to use a spoon so you can get enough egg mixture for each pancake.
This makes about 6 – 7 pancakes; the recipe can easily be adjusted to make more or fewer!
Don’t crowd the pancakes in the pan.
You may need to add oil before each batch.
How to serve:
I like it with a light soy-based sauce!
Directions
Heat up a pan and place your bacon pieces in the pan.
Cook the bacon until crispy; set aside in a bowl.
Chop or shred your cabbage.
Cut the bacon into small pieces.
Beat the eggs, and then combine the shredded cabbage, bacon and all other ingredients in a mixing bowl; mix well.
Heat up oil in a pan.
Grab one handful of mixture and place in the pan; flatten the mixture into a pancake looking shape in the pan.
Fit as many as 4 into the pan (3 if you’re nervous)
Flip and cook the pancakes until both sides are golden brown.
I was lucky enough to spend New Years with my family in China! And this is one of my favorite family/friends activities because what is more fun than collaborating to make something delicious and addictive!?
I will say that you’d need to have some experience wrapping a dumpling or potsticker for this recipe since I didn’t put very specific instructions on the wrapping portion.
Ingredients:
2.5 cups of all purpose flour
1 cup of water
2 pound of pork (80 – 90% lean)
3 cups of super finely chopped cabbage
3 tablespoons of minced ginger
3 teaspoons of salt
2 teaspoon of brown sugar
2 – 3 tablespoons of soy sauce
3 tablespoons of rice wine
1 tablespoon of cornstarch
1 tablespoon of chopped green onions
Oil for pan-frying
Tips:
Squeeze as much water out of the cabbage as possible.
The recipe calls for making your own wrappers so you will need a rolling pin; you can definitely just buy your own wrappers.
The actual wrapping of the dumpling can be pretty freestyle because it will taste good regardless.
How to serve:
You can eat them as is or with some soy sauce and sliced ginger.
Instructions
Finely chop your cabbage; set it aside in a bowl and sprinkle 1 teaspoon of salt.
Wait 20 minutes and squeeze all of the water out of the cabbage one handful at a time.
In a mixing bowl, combine pork, the rest of the salt, brown sugar, soy sauce, cornstarch, rice wine, cabbage, green onions, and minced ginger; mix well.
In another mixing bowl, combine the water and the flour.
Mix slowly with chopsticks until a little bit crumbly.
Then use your hands to roll the mixture into a dough.
Cover the dough with a moist towel and rest for 1 hour.
Roll the dough into a long strip of about 1-inch diameter, and cut the strip into 1 inch each.
Use the center of your palm to first flatten each piece.
Use the rolling pin to roll the pieces into flatter circles; do this by holding the outer edges of the dough pieces and turning them as you roll. You should end up with a thicker middle than edge.
Once you have the flattened wrappers, you’re ready to wrap!
Hold the wrapper flat in your hand, place about 1-cube-inch of filling into the wrapper (depending on how big your wrapper is).
Pinch the wrapper sides together in the very middle and make folds from the outside inwards.
Once you have your potstickers, heat up some oil in a flat pan.
Place your potstickers neatly in the pan and pour 1/4 cup of water into the pan.
Place a lid on your pan until you see steam come out of the sides of the pan.
Open the pan and wait for the bottom of the potstickers to form a golden crust.
(Optional) Turn the potstickers over to brown the other side.
This is the sort of food you find at one of the stands right by your home in China. When I was in elementary school and living in China, I’d run downstairs every morning to get an order of these and bring back upstairs to eat with my parents.
Ingredients:
1/2 cup of all-purpose flour
2 eggs
1/3 cup of water
Salt to taste
Green onions
Canola oil for cooking
How to serve:
You can put pork sung in it and roll it up to eat.
As a snack!
Directions:
Chop the green onions.
Mix the egg and water together well in a bowl.
In a separate bowl, sift the flour into it.
Add the egg into the flour bowl and mix well.
Add the salt and green onions and mix well again.
Heat up canola oil in a non-stick pan.
Pour 1/3 cup of the mixture into the heated pan and move the pan around to create a circle. Cook for about 1 minute and flip to cook another 1 minute.
