Pork Dumpling Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 Med: head green cabbage,
3/4 tsp: Salt,
1/2 lbs: Lean ground pork,
1/2: Egg white,
1 tsp: Cornstarch,
1 dash: White pepper,
1/2 tsp: Sugar,
1 tsp: Dry white wine,
2: Green onions with tops chopp,
3/4 lbs: Siu mai skins,
7 cup: Chinese Chicken Broth,
2 tsp: Sesame oil,
Directions:
Place cabbage in food processor, cover and finely chop. Sprinkle 1/4
teaspoon salt over cabbage in medium bowl. Let stand at room
temperature 30 minutes. Squeeze excess water from cabbage. Mix
together cabbage, ground pork, 1/2 teaspoon salt, egg white,
cornstarch, white pepper, sugar, wine and 1 chopped green onion. Hold
siu mai skin in hand. (Cover remaining skins with plastic wrap to
keep them pliable.) Wet edge of half of the circle closest to
fingers. Pinch 2 or 3 pleats into the wet edge. Place 1 heaping
teaspoon pork mixture in center of skin. Fold circle in half,
pressing pleated edge to unpleated edge to seal dumpling. Repeat with
remaining skins. (Cover filled dumplings with plastic wrap to keep
them from drying out.) Heat broth and 1/2 teaspoon sesame oil to
boiling in Dutch oven. Reduce heat. Heat 4
Source from luhu.jp
teaspoon salt over cabbage in medium bowl. Let stand at room
temperature 30 minutes. Squeeze excess water from cabbage. Mix
together cabbage, ground pork, 1/2 teaspoon salt, egg white,
cornstarch, white pepper, sugar, wine and 1 chopped green onion. Hold
siu mai skin in hand. (Cover remaining skins with plastic wrap to
keep them pliable.) Wet edge of half of the circle closest to
fingers. Pinch 2 or 3 pleats into the wet edge. Place 1 heaping
teaspoon pork mixture in center of skin. Fold circle in half,
pressing pleated edge to unpleated edge to seal dumpling. Repeat with
remaining skins. (Cover filled dumplings with plastic wrap to keep
them from drying out.) Heat broth and 1/2 teaspoon sesame oil to
boiling in Dutch oven. Reduce heat. Heat 4
Source from luhu.jp
Tags
Soups/stews