1/2 lb. bean curd, mashed 1/2 lb. ground pork
1 tbsp. each chopped scallion and ginger Salt and pepper powder to taste
1 tbsp. wine
2 tbsp. cornstarch dissolved in water A few leaves Chinese cabbage heart
2 cups broth
4 dried mushrooms soaked in water
2 slices of ham
1. Mix well mashed bean curd, ground pork, salt, chopped scallion and ginger, egg, wine, pepper powder, cornstarch. Roll the mixture into 4 balls.
2. Place the cabbage horizontally on a plate, and put the four balls on top. Add broth, salt and wine. Garnish with mushrooms and ham. Steam for 20 minutes and serve.