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Ji Dan Bao / Dan Cai Bao (Egg and Cabbage Bun)

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“This is a delicious, simple, ginger-toned egg, scallion, and cabbage filling for steamed buns. With a little adjustment, it can also make an excellent stirfry to be served with da mien (flat noodles) or rice. See my steamed bun recipes for their ideal setting, though. Oddly, I found these in Beijing, never in Shanghai. NOTE: This recipe is not terribly healthy as written, since it's a real Chinese stirfry, but just replace oil with spray and use egg whites to be a wimpy westener.”
READY IN:
25mins
SERVES:
4-8
YIELD:
4-8 filled buns
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat peanut oil in a wok over high heat.
  2. Add 2/3 of the ginger, all the garlic, and stirfry for 1-2 minutes to bring out flavor.
  3. Add leeks or scallions. Stirfry for 1 - 2 minutes.
  4. Break eggs over wok, stirfry until almost done, 3 - 5 minutes depending on how hot your wok and oil are.
  5. Add soy sauce, remaining ginger, and cabbage. Stirfry until cabbage begins to get tender, 5 - 10 minutes. Add oil, water, or spice as needed.

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