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Ingredients:
1 lb chopped pork
2 outer cabbage leaves
2 sheets egg sheets
2 sheets bean curd skin
Mixture1(1t rice wine, 3/4t salt, 1/2t sugar, 1/4t black pepper,
1t sesame oil, 1T minced sauteed shallots, 1T chopped green onion,
1T chopped ginger root, 6T water)
Mixture2(1/2C stock, 1/2t salt, 1t rice wine)
Mixture3(4C stock, 1t salt, 1/4t black pepper, 1/4t sesame oil,
6 1-inch sections green onion)
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Add Mixture1 to chopped pork and mix ingredients thoroughly to
combine
(filling). Cook cabbage leaves briefly in boiling water until soft;
remove and drain. Cut each piece of cabbage, seaweed and bean curd
sheet in
quarters.
2)Place 1/24 of filling in center of each piece of seaweed, bean curd
sheet
and cabbage**, roll up edges to completely enclose filling and form a
small roll about 2-inches long.
3)In a medium-sized soup bowl, arrange the rolls in 3 rows to line
bowl;
place several rolls in center to form a compact mold; pour Mixture2 on
top and place in steamer. Steam 30 minutes over high heat; remove.
4)Drain soup from steaming and add to Mixture3; invert rolls into a
soup
bowl and demold. Heat Mixture3 until boiling and pour into soup bowl;
serve.
**Remark:
Since cabbage leaves may be a little wet for rolling, apply a little
cornstarch on surface, then roll. If bean curd sheet is too hard to
roll,
sprinkle surface lightly with water.
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