Cabbage-Wrapped Pork
Rolls
Ingredients
9 oz(250g) boneless pork,
lean and fat
1 tsp. salt. or to taste
1 tsp. scallions, chopped
9 oz(250g) Chinese cabbage ( bok choy)
1/2 tsp. fresh ginger, chopped
2 egg whites
1/4 tsp. pepper
2 tsp. flour
4 tbsp cornstarch 9cornflour) dissolved in
4 tbsp water
7 fl oz (200ml) meat or bone stock
1/4 tsp. MSG (optional)
Directions
- 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.
