In a small bowl, combine the pork, soy sauce, cornstarch, sugar, salt and beaten egg, and mix them thoroughly together.
Beat the 4 eggs with a fork or whisk just enough to combine them
Have the pork mixture, beaten eggs and oil within easy reach
To cook:
Set 12 inch wok or 8 inch skillet over moderate heat for about 30 seconds. With a pastry brush or paper towel, brush the bottom of the pan with 1 teaspoon of oil. Pour in half the beaten eggs. Lower the heat at once and-working quickly but carefully- tip the pan From side to side until a thin, round pancake about 8 inches in diameter forms. Immediately pour any uncooked egg on the surface of the pancake back into the bowl. As soon as the pancake is firm enough to handle-no more than 30 seconds- Lift it up with your fingers or a Spatula and transfer it to a plate . In similar Fashion, make another pancake, transferring it to a second plate when it is done. Reserve any uncooked egg. Spread half of the pork filling over each pancake. Roll them jelly-roll fashion and seal the edges with a little uncooked egg. Press the edges together Firmly to make them adhere
Pour boiling water into the steamer to come within an inch of the rack. Lay the pancakes on a heatproof platter l/2 inch smaller than the diameter oF the pot. Set this on the rack; cover the pot Keeping the water at a slow boil, steam the pancakes for 20 minutes. Remove the platter From the steamer. Cut the rolls diagonally into 1/2-inch slices and serve hot. Or refrigerate the whole rolls, and serve them cold. (Peas may be used as garnish, but are not classic.)
Cook whole beets in plenty of water. Depending on the age of beets, it will take anywhere from 30 minutes to 1 hour
When beets are tender, drain and peel them and cut them into julienne strips. Mix together vinegar, sugar, salt, mustard, caraway seeds and horseradish. adjust sugar and salt to your own taste. Marinate beets in the dressing overnight.
When ready to serve, form cups out of the lettuce leaves and fill them with 3 or 4 tablespoons of the beet salad; or put the beet salad on a large platter and encircle it with lettuce leaves. Do not use the liquid.
Surowskaz Kiszonej Kapusty (Sauerkraut Salad with Carrots and Apples)
Course: Side Dish
Cuisine: Poland, polish
Servings: 4
Author: Calasanctius Cook Book Piarist Ball
Ingredients
1/4cupvegetable oil
1tspcaraway seeds
1tspsugar
1/2tspsalt
1lbfresh sauerkraut
1medium sizedtart applepeeled and diced int 1/2" pieces
2carrotscoarsely grated
Instructions
In a large serving bowl, combine the vegetable oil, caraway seeds, sugar and salt. Beat briskly with a fork or spoon until the sugar and salt are completely dissolved.
Drain the sauerkraut, wash it thoroughly under cold running water, and let it soak in a bowl of cold water for 10 to 20 minutes, depending upon its acidity. A handful at a time, squeeze the sauerkraut until it is dry, then chop it as fine as possible.
Add the sauerkraut, apples and carrots to the oil mixture and toss then together lightly but thoroughly with a fork. Taste for seasoning and refrigerate until ready to serve.
