Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 Med head green cabbage 1/2 ts Sugar
3/4 ts Salt 1 ts Dry white wine
1/2 lb Lean ground pork 2 Green onions with tops chopp
1/2 Egg white 3/4 lb Siu mai skins
1 ts Cornstarch 7 c Chinese Chicken Broth
1 ds White pepper 2 ts Sesame oil

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

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