Cabbage-Wrapped Pork Rolls
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 9cornflour) dissolved in 4 tbsp water
7 fl oz (200ml) meat or bone stock
1/4 tsp. MSG (optional)
* You can find Chinese cooking ingredients and cookware at our online
store at:
http://www.chinesefooddiy.com/shopping.htm
Directions:
Mince the pork and mix with the scallions, ginger, ground peppercorn,
3/4 tsp. of
the salt, and the dissolved cornstarch. Set aside.
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.
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.
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.
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.
