|
Ingredients:
9 oz(250g) boneless pork, lean and fat
1 tsp. salt. or to taste
1 tsp.
scallions, chopped
9 oz(250g) Chinese cabbage ( bok choy)
1/2 tsp. fresh
ginger, chopped
2 egg whites
1/4 tsp. pepper
2 tsp. flour
4 tbsp
cornstarch (corn flour) dissolved in 4
tbsp water
7 fl oz (200ml) meat or bone stock
1/4 tsp. MSG (optional)
Directions:
1. Mince the pork and mix with the
scallions, ginger, ground peppercorn, 3/4 tsp.
of the salt, and the dissolved cornstarch. Set
aside.
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(2
cm ) 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 (2 cm) sections and steam again until the
pork is thoroughly cooked.
5. Heat the stock to boiling. Add the MSG
(optional) and the remaining 1/4 tsp. salt.
Pour the stock over the cabbage rolls and
serve.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
