20 young cabbage leaves
3 oz. mashed bean curd
2 oz. minced pork
2 tbsp. minced dried shrimps
2 tbsp. minced ham
2 egg whites Salt to taste 1 tsp. sherry
1 tsp. each minced ginger and scallion
2 tbsp. cornstarch 1/2 cup clear broth
1 oz. chicken fat
1. Parboil the cabbage leaves and cool in cold water.
2. Mix bean curd and pork with shrimps, ham, egg whites, salt, sherry, ginger, scallion, and 1 tbsp. cornstarch.
3. Flatten the cabbage leaves, put in some bean curd mixture and wrap into rectangular shapes. Place in a bowl and steam for 15 minutes.
4. Bring the broth to a boil, add salt, and thicken with cornstarch. Sprinkle chicken fat over the cabbage and serve.