1 tsp. dried shrimps
cornstarch, dissolved in 1 tsp. water
9 oz Chinese cabbage leaves
4 1/2 tbsp
3 1/2 oz (100g) mined pork
1/2 tsp. salt, or to taste
5 oz high stock
Soak the dried shrimps in hot water for 20 minutes.
Remove, drain, and chop finely. Wash the Chinese
cabbage leaves and cut into halves. Peel arrowheads
and chop finely.
2. Mix minced pork with arrowheads,
cornstarch, and 1 tsp. oil. Stir to
3. Beat the eggs. Add in 1/2 tsp. of the salt.
4. Divide egg and pork into four potions
respectively. Add 1 tbsp of the oil to a wok wand
heat over a low fire until barely hot. Pour in one
portion of the egg , and swirl it around to make a
very thin pancake. Immediately add a portion of the
pork mixture into the centre of the egg pancake.
Fold up the pancake into a crescent dumplings with
the pork filling inside. Remove. Add another tbsp of
the oil and repeat until all the dumplings are made.
5. Pour the stock into a pot and the cabbage leaves.
Bring to a boil and add 1/4 tsp. salt. Add the
dumplings. Simmer over low heat for 5 minutes and
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