*  Exported from  MasterCook  *
 
                             PORK DUMPLING SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                Med head green cabbage
      3/4   ts           Salt
      1/2   lb           Lean ground pork
      1/2                Egg white
    1       t            Cornstarch
    1       d            White pepper
      1/2   ts           Sugar
    1       t            Dry white wine
    2                    Green onions with tops chopp
      3/4   lb           Siu mai skins
    7       c            Chinese Chicken Broth
    2       ts           Sesame oil
 
   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
  
 
 
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