Pork Dumpling Soup

Directions

Place cabbage in food processor, cover and finely chop.

Sprinkle ¼ teaspoon salt over cabbage in medium bowl.

Let stand at room temperature 30 minutes.

Squeeze excess water from cabbage. Mix together cabbage, ground pork, ½ teaspoon salt, egg white, cornstarch, white pepper, sugar, wine and 1 chopped green onion.

Hold siu mai skin in hand. 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.

Heat broth and ½ teaspoon sesame oil to boiling in Dutch oven.

Reduce heat.