Ingredients (Makes 4–6 Roudanbao)

• Ground pork – 1 cup (about 225 g)
• Green onions – 3 stalks, finely chopped
• Soy sauce – 2 tablespoons
• Shao Xing wine – 1 tablespoon (optional)
• Sesame oil – 1 teaspoon
• Salt – ½ teaspoon
• White pepper – ¼ teaspoon
• Eggs – 4 large (plus 1 extra for the batter)
• All-purpose flour – 1 cup
• Water – 1 cup (adjust for a thin batter)
• Cooking oil – 3–4 tablespoons (for frying)

Instructions

Step 1: Prepare the Filling

1. In a medium bowl, mix together the ground pork, chopped green onions, soy sauce, Shao Xing wine (if using), sesame oil, salt, and white pepper until well combined.
2. Divide the pork mixture into 4–6 equal portions and shape each into a small patty, about 3 inches (7–8 cm) in diameter.

Step 2: Make the Batter

1. In a separate bowl, whisk together the flour, water, and 1 egg until smooth. The batter should be thin enough to pour easily, similar to crepe batter. Adjust with more water if needed.

Step 3: Cook the Roudanbao

1. Heat 1 tablespoon of cooking oil in a nonstick skillet over medium heat.
2. Place a pork patty in the pan and sear for 1–2 minutes per side until lightly browned but not fully cooked.
3. Push the patty to the center of the pan, pour a small ladle of batter around it to form a thin pancake base, and immediately crack an egg over the top of the patty.
4. Use a spatula to gently spread the egg white over the pancake surface, keeping the yolk intact in the middle.
5. Cook for 2–3 minutes until the bottom is golden brown and the pork is fully cooked.
6. Fold the pancake in half (like a taco) for easy eating, or serve flat. Repeat with the remaining patties, batter, and eggs.

Serving Suggestions

This street food–style Roudanbao is perfect for eating on the go. Serve with:

• Chili crisp or hot sauce: For a bold, spicy flavor.
• Hoisin or sweet bean sauce: For a touch of sweetness.
• Pickled vegetables: To balance the richness.
• Fresh cilantro or lettuce: For freshness and crunch.