Pork Dumpling Soup Recipe




Pork Dumpling Soup Ingredients

1/2 med head green cabbage
3/4 tsp salt
1/2 lb lean ground pork
1/2 egg white
1 tsp cornstarch
1 dash white pepper
1/2 tsp sugar
1 tsp dry white wine
2 green onions with tops chopp
3/4 lb siu mai skins
7 cup chinese chicken broth
2 tsp sesame oil

A Recipe for
Pork Dumpling Soup

 

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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Pork Dumpling Soup

Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on.

George Bernard Shaw






Pork Dumpling Soup Directions

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

Serves: 6

 

 

 

 

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Pork Dumpling Soup Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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