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Chinese
food recipe >> Pork>> Cabbage-Wrapped
Pork Rolls
INGREDIENTS
9 oz(250g) boneless pork,
lean and fat
1 tsp. scallions, chopped
1/2 tsp. fresh ginger, chopped
1/4 tsp. pepper
4 tbsp cornstarch 9cornflour)
dissolved in 4 tbsp water
1/4 tsp. MSG (optional)
1 tsp. salt. or to taste
9 oz(250g) Chinese cabbage
( bok choy)
2 egg whites
2 tsp. flour
7 fl oz (200ml) meat or bone
stock
RECIPE
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.
Chinese
food recipe >> Pork>> Cabbage-Wrapped
Pork Rolls
Mince the pork and mix with
the scallions, ginger, ground
peppercorn, 3/4 tsp. of the salt,
and the dissolved cornstarch.
Set aside.
