BEAN CURD VEGETABLE DUMPLINGS

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Ingredients:

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

To Prepare:

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.


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