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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