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.
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
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.