Serves: 6
Total Calories: 94

Egg Pouch Omelets: Filling
6 eggs
1/2 teaspoon salt
dash pepper
oil

1. Prepare egg pouch filling (from the Edit Tap, click to open recipe and follow instructions). Place conveniently near the stove.

2. Beat eggs. Season with salt and pepper.

3. Lightly grease a 4-inch skillet (or a wok) with a drop of oil, and heat to the crackling point. Then pour in 1 tablespoon of beaten egg.

4. Rotate pan so egg forms a thin layer at the bottom. Cook quickly until bottom sets but upper surface is still moist. Then reduce heat to medium.

5. Scoop up 1 teaspoon of filling and place over egg. Fold egg in half to make a semi-circular pouch then press lightly along the edges with a spatula to seal in filling.

6. Let cook 1/2 minute to brown lightly. Turn over and lightly brown the other side (about 1/2 minute more).

7. Repeat process until eggs and filling mixture are used up, re-oiling the skillet as necessary. Keep omelets warm in the top of a double boiler until all are cooked. Serve on a bed of lettuce strips or surrounded by stir-fried spinach.

NOTE: These tiny stuffed omelets are also called egg dumplings or egg pockets. They may be prepared in advance and frozen, then reheated, without thawing, by being steamed for 10 minutes. They're excellent as party snacks.

VARIATIONS:
* Instead of using a skillet, grease a Chinese ladle (with a wooden handle) and hold it directly over the flame to heat. Cook the egg right in it, add the stuffing and fold egg in two. Then flip egg over with chopsticks to cook the other side.
* Make the omelets larger by using 2 tablespoons of beaten egg and 1 tablespoon of filling. For easier handling, the filling can be shaped in 1-inch balls before adding it to eggs.
* Cook smaller pork omelets: When all the omelets are browned, add 3 tablespoons water and cook over medium heat until liquid is absorbed.
* Cook larger pork omelets: When all the omelets are browned, simmer 5 to 10 minutes in 1/2 cup stock, 1 tablespoon soy sauce and 1/2 teaspoon sugar.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 6
Total Calories: 94
Calories from Fat: 72

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Egg Dishes
Basic Deep-Fried Egg Foo Yung
Basic Egg Pudding
Basic Omelet
Basic Omelet with Variations
Basic Pan-Fried Egg Foo Yung
Basic Pan-Fried or Deep-Fried Egg Foo Yung: Combinations
Basic Steamed Eggs
Basic Steamed Eggs: Ingredients
Basic Stirred Eggs
Basic Stirred Eggs with Variations
Basic Stuffed Omelets
Chicken Soufflé
Coin Purse Eggs
Crabmeat Soufflé I
Crabmeat Soufflé II
Deep-Fried Coated Eggs
Deep-Fried Eggs And Vegetables
Egg Pouch Omelets
Egg Pouch Omelets: Filling
Egg Pudding With Dried Scallops
Fish Soufflé
Fried Eggs With Soy Sauce
Ham Egg Foo Yung
Hard-Boiled Salt Eggs
Iron Pot Eggs
Oyster Omelet
Oyster Pancakes
Pork And Shrimp Egg Foo Yung
Roast Pork Egg Foo Yung
Shark's Fin Omelet I
Shark's Fin Omelet II
Shrimp And Bean Sprout Soufflé
Shrimp Pancakes
Shrimp Soufflé
Soy Duck Eggs
Soy Eggs
Steamed Eggs And Fish Fillets
Steamed Eggs And Stir-Fried Pork
Steamed Eggs With Clams in their Shells
Steamed Eggs With Whole Lobster
Steamed Gold-and-Silver Eggs
Steamed Omelet Rolls
Steamed Preserved Eggs
Steamed Three-Kinds-of-Eggs
Stirred Eggs And Fish
Stirred Eggs And Pork I
Stirred Eggs And Pork II
Stirred Eggs And Pork III
Stirred Eggs With Pork And Shrimp
Stirred Eggs With Pork And Vermicelli
Stuffed Eggs: Hard-Boiled, Steamed and Deep-Fried
Stuffed Omelet: Pork Filling
Stuffed Omelet: Shrimp Filling
Sweet-and-Pungent Preserved Eggs
Tea Eggs
Vegetable Soufflé