CABBAGE-WRAPPED PORK ROLLS

Real and Healthy Chinese Cooking
(e-mail)
By: Nicholas Zhou

Ingredients

Directions:
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)
● 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.