Egg-Wrapped Pork Dim Sum (Dan Jiao)

Ingredients

• 300 g Ground pork
• 6 Eggs
• 100 g Canned water chestnuts
• 3 Green onions
• 1 tbsp grated Fresh ginger
• 2 tbsp Coconut aminos
• 1 tbsp Shaoxing wine(optional)
• 1 tsp Cornstarch
• 1/4 tsp White pepper
• 1/2 tsp Salt
• 2 tbsp Avocado oil
• 1/4 cup Chicken broth

Instructions

1. 1

   Finely chop the water chestnuts, green onions, and grate the ginger. In a bowl, combine ground pork, water chestnuts, green onions, ginger, 1 tbsp coconut aminos, Shaoxing wine, cornstarch, white pepper, and salt. Mix vigorously in one direction for 3-4 minutes until sticky and emulsified.

2. 2

   Make the egg crepes: whisk the eggs until completely smooth. Heat a nonstick 8-inch pan over medium-low heat with a light brush of avocado oil. Pour a thin ladle of egg, swirl to coat, and cook 40-50 seconds per side until just set. Stack crepes on a plate. Repeat to make 9-10 thin crepes (about 25 minutes total).

3. 3

   Place 2 tablespoons of filling in the center of each crepe. Fold the sides over and roll up tightly, sealing the seam with a dab of beaten egg. Repeat with remaining crepes and filling.

4. 4

   Heat 1 tbsp avocado oil in a large skillet over medium heat. Place the dan jiao seam-side down in the pan and fry 3-4 minutes until the seam is golden and sealed.

5. 5

   Add the chicken broth and remaining 1 tbsp coconut aminos to the pan, cover, and steam-fry 5-6 minutes until the filling is cooked through. Uncover and cook 1-2 more minutes until any liquid evaporates and the bottoms are lightly crisped.

6. 6

   Rest 2 minutes, then serve warm, seam-side up, garnished with extra sliced green onion.