Pork Dumpling Soup
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | head |
cabbage
|
*
|
| ¾ | teaspoon |
salt
|
|
| ½ | pound |
ground pork
lean |
|
| ½ | each |
egg whites
|
*
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | dash |
white pepper
|
*
|
| ½ | teaspoon |
sugar
|
|
| 1 | teaspoon |
white wine
dry |
*
|
| 2 | each |
scallions, spring or green onions
with tops chopped off |
|
| ¾ | pound |
siu mai skins
|
* |
| 7 | cups |
chicken broth
chinese |
|
| 2 | teaspoons |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | head |
cabbage
|
*
|
| 3.8 | ml |
salt
|
|
| 226.8 | g |
ground pork
lean |
|
| 0.5 | each |
egg whites
|
*
|
| 5 | ml |
cornstarch
|
|
| 1 | dash |
white pepper
|
*
|
| 2.5 | ml |
sugar
|
|
| 5 | ml |
white wine
dry |
*
|
| 2 | each |
scallions, spring or green onions
with tops chopped off |
|
| 340.2 | g |
siu mai skins
|
* |
| 1.7 | l |
chicken broth
chinese |
|
| 1E+1 | ml |
sesame oil
|
|
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.
