 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| Cabbage Wrapped with Pork ½ lb boneless pork, lean and fat 1 tsp salt. or to taste 1 tsp scallions, chopped ½ lb Chinese cabbage ( nappa) ½ tsp fresh ginger, chopped 2 egg whites ¼ tsp pepper 2 tsp flour 4 tbsp cornstarch dissolved in 4 tbsp water 7 fl oz meat or bone stock ¼ tsp MSG (optional) 1. Mince the pork and mix with the scallions, ginger, ground peppercorn, ¾ teaspoon salt, and the dissolved cornstarch. Set aside (re-stir before use). 2. Trim and discard the tough outer leaves of the cabbage. Wash the tender inner leaves and blanch briefly in boiling water, removing immediately. Drain and let cool. 3. Mix the egg whites and flour into a batter. Spread the inner side of each cabbage leaf thinly with the batter and then the filling. Roll the leaves into cylinders about 1-inch in diameter and seal the openings with the egg batter. Repeat until all the filling has been used. 4. Place the rolls in heat-proof deep dish or tureen and steam over high heat for 15 minutes. Remove and cool. Cut the rolls into 1-inch sections and steam again until the pork is thoroughly cooked. 5. Heat the stock to boiling. Add the MSG (optional) and the remaining ¼ teaspoon salt. Pour the stock over the cabbage rolls and serve. |
 | |  | |  |