• Pork Dumpling Soup

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    • 1/2 med head green cabbage
    • 3/4 tsp Salt
    • 1/2 lb Lean grnd pork
    • 1/2 x Egg white
    • 1 tsp Cornstarch
    • 1 dsh White pepper
    • 1/2 tsp Sugar
    • 1 tsp Dry white wine
    • 2 x Green onions with tops chopp
    • 3/4 lb Siu mai skins
    • 7 c. Chinese Chicken Broth
    • 2 tsp Sesame oil


    1. Place cabbage in food processor, cover and finely chop. Sprinkle 1/4 tsp. salt over cabbage in medium bowl. Let stand at room temperature 30 min. Squeeze excess water from cabbage. Mix together cabbage, grnd pork, 1/2 tsp. salt, egg white, cornstarch, white pepper, sugar, wine and 1 minced 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. Healthy pinch 2 or possibly 3 pleats into the wet edge. Place 1 heaping tsp. pork mix 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 tsp. sesame oil to boiling in Dutch oven. Reduce heat. Heat 4

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