Dim Sum 2 / Egg Pancakes

This is a very different style of Dim Sum, it is actually made like a crepe only there is no flour just egg. They are very thin and are used to wrap fillings. Give them a try. They taste great along side a very mild dipping sauce.

PANCAKES

Ingredients

6 eggs

1/4 cup of heavy cream

2 tbl of water

1/2 tsp salt

2 dashes of tabasco

2 tbl of chopped chives

Beat all ingredients together. Using a 6 inch non-stick saute pan and using a paper towel rub pan with canola oil and add 3 tbl of the batter into pan and swirl around until pan is coated. Cook for about a minute and then flip and cook until done. Set on a plate to cool. Continue process until all batter is used will make approx 10 to 12 pancakes.

DIPPING SAUCE

Ingredients

2 cups of chicken broth  + 1/2 cup of broth

1/2 tsp salt

1 tbl of ketchup

2 tbl of soy sauce

2 tbl of Sriracha

1 tbl of chinese bead molasses

3 1/2 tbl of flour

Mix 1/2 cup of cold broth and flour together to make a slurry to thicken the sauce and set to the side. Bring the rest of the ingredients to a boil and whisk in the flour mix to thicken.

ASSEMBLY OF PANCAKES

Take one pancake and fill with your favorite filling( stir fry veggies, spicy beef or pork mixture, any type of stir fry or sauteed fish or shellfish,) Roll the pancake up and lay in a oiled casseole dish and continue until all are filled. Cover with 3 to 4 ounces of dipping sauce and bake  at 400 degrees for appox 10 to 15 minutes. Below are my 2 favorite fillings for these pancakes.

Chicken Asparagus Pancakes

Ingredients

1 batch of egg pancakes

1 lb of thin asparagus

5 boneless skinless chicken thighs

3 cloves of crushed garlic

soy sauce

bead molasses

1/2 cup chicken stock

1  12 ounce can of   bean sprouts drained

salt and pepper

red pepper flakes

canola oil

Mix 1/3 cup of soy sauce and 2 tbl of bead molasses with 1/4 tsp of red pepper flakes and a dash of salt and pepper. Remove the bottom quarter of the asparagus and peel the bottom quarter of what is left and cut on an angle into 3 pieces.  Slice chicken thighs into thin slices and toss with asparagus, garlic,  and the soy mix and let sit an hour or 2 to marinate. Heat up 2 tbl of oil in a large saute pan and stir fry the chicken and asparagus mix until brown add stock and cook until done. Remove chicken and asparagus and reduce liquid to a thick glaze. Toss the chicken and asparagus back in  with bean sprouts to coat and use to fill pancakes.

Pork and Onion pancakes

1 batch of egg pancakes

1 1/2 lbs of loin pork chops cut into thin strips

2 large bunches of green onions cut into thirds

3 cloves of minced garlic

1/3 cup rice wine vinegar

1/4 cup of sriracha

3 tbl of soy sauce

2 tbl of sugar

1 rib of celery washed and sliced thin on an angle

1/2 cup of chicken stock

canola oil

salt and pepper to taste

Mix soy, sriracha, rice wine, and sugar and toss with pork, celery,  and onions. Heat oil in saute pan and stir fry mixture to brown. Add stock and cook until done. Remove onions, pork ,  and celery and set to side and reduce the liquid to a thick glaze. Toss with pork mix  to coat and use to fill pancakes.

Eat Well

Chef Tim