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 Soak the dried shrimps in hot
water for 20 minutes. Remove,
drain, and chop finely. Wash the
Chinese cabbage leaves and cut
into halves. Peel arrowheads and
chop finely.
- Mix minced pork with arrowheads,
scallions, ginger, shrimps, cornstarch,
and 1 tsp. oil. Stir to blend
well.
- Beat the eggs. Add in 1/2 tsp.
of the salt.
- Divide egg and pork into four
potions respectively. Add 1 tbsp
of the oil to a wok wand heat
over a low fire until barely hot.
Pour in one portion of the egg
, and swirl it around to make
a very thin pancake. Immediately
add a portion of the pork mixture
into the centre of the egg pancake.
Fold up the pancake into a crescent
dumplings with the pork filling
inside. Remove. Add another tbsp
of the oil and repeat until all
the dumplings are made.
- Pour the stock into a pot and
the cabbage leaves. Bring to a
boil and add 1/4 tsp. salt. Add
the dumplings. Simmer over low
heat for 5 minutes and remove.
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