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 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.
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