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.
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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.