Steamed Egg-Wrapped Pork Roll (Baby-Friendly, 12 Months+)
宝宝蛋皮肉卷 儿童肉蛋卷 婴幼儿鸡蛋肉卷《一岁以上宝宝辅食》卷尖 蒸鸡蛋皮卷肉午餐肉 · pan chinese cuisine
This is a simplified, child-friendly take on the traditional steamed pork roll. Wrapping the meat in a delicate egg crepe instead of tofu skin gives a softer texture that suits toddlers over one year old. The key to the texture is beating the pork paste until springy; the author recommends using ground meat processed into a fine paste rather than coarser minced meat.
Tasha GreenleafVegan baker converting skeptics one chickpea brownie at a time. Allergic to boring vegetables. Aquafaba evangelist, sorry in advance.Nutrition & allergens
Contains:EggSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 141.7(Main ingredients only; seasoning not counted)
- Protein (g)
- 10.8(Main ingredients only; seasoning not counted)
- Fat (g)
- 8.1(Main ingredients only; seasoning not counted)
- Carbs (g)
- 6.6(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 196.3(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
egg鸡蛋
1.0 piece
4.23 oz — Cut into chunks before blending
cornstarch玉米淀粉
0.42 oz
salt盐
to taste
0.07 oz
0.04 oz
0.04 oz
0.25 oz
egg鸡蛋
2.0 piece
cornstarch玉米淀粉
0.35 oz
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
- Fried egg ribbon ↗
Set eggs into soft ribbons before combining with other ingredients.
- Steaming ↗
Cook with moist vapor for tender, clean-tasting results.
Steps
- 1
Step 1
Cut a piece of pork tenderloin into small chunks.
✅ Done when: The pork is cut into small, even chunks ready for blending.
- 2
Step 2
Put the pork chunks into a baby-food processor or blender, add one egg, and blend into a fine meat paste.
✅ Done when: The mixture is a smooth, uniform paste with no visible meat chunks.
Add the salt, ginger powder, sugar, white pepper, and oyster sauce, and stir until evenly combined.
✅ Done when: The seasonings are fully incorporated and the paste looks evenly mixed.
Dissolve the cornstarch in a little water, then add it to the meat paste in three additions, stirring in one direction until the paste turns springy.
✅ Done when: All the starch is mixed in and the paste feels sticky and springy.
Add the starch in batches as described: after each addition, stir until no visible starch remains and the paste feels sticky and thick before adding the next.
✅ Done when: No visible starch remains and the paste is cohesive and sticky.
- 6
Step 6
Chill the meat paste in the refrigerator for a while; meanwhile, start making the egg crepes.
✅ Done when: The paste is chilled and you are ready to cook the egg sheets.
- 7
Step 7
Beat the two eggs with the dissolved starch water and mix well.
✅ Done when: The egg and starch water are fully combined into a smooth, uniform liquid.
Heat a nonstick pan over low heat throughout; wipe it lightly with a paper towel dipped in a little oil. Pour in some egg liquid and cook until it sets and the edges lift from the pan, then flip and cook 3-5 seconds more before removing.
✅ Done when: The egg sheet is set with edges lifting from the pan, and the second side has cooked 3-5 seconds.
- 9
Step 9
Make the crepes as thin as possible, then begin rolling the meat.
✅ Done when: Thin, intact egg crepes are ready for filling.
- 10
Step 10
Spread an even layer of the meat paste over the egg crepe, leaving a small strip bare at the top edge to use for sealing.
✅ Done when: The meat layer is spread evenly with a clean border left for sealing.
Roll up the crepe along its natural tension (not too tight), brush a little starch water on the seam to seal it so it stays closed during steaming.
✅ Done when: The roll is closed with the seam adhered and holding shut.
- 12
Step 12
Place the finished roll on a plate lined with steaming paper, or lightly oil the plate to prevent sticking.
✅ Done when: The roll rests on a prepared, nonstick surface ready for steaming.
Once the water is boiling, steam for 16-20 minutes.
✅ Done when: The roll is fully set and firm to the touch after 16-20 minutes of steaming.
- 14
Step 14
Let the roll cool until just warm, then slice and plate.
✅ Done when: The roll is comfortably warm to the touch and slices cleanly.
- 15
Step 15
The finished rolls have a soft egg wrapper and a tender, bouncy meat filling similar in texture to luncheon meat — moist, not dry.
✅ Done when: The sliced rolls show a soft egg exterior and moist, springy meat interior.