|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Pork Dumpling Soup |
|
Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pork Dumpling Soup recipe on the web!!___ medium head green cabbage (about 1/2 pound) ___ teaspoon salt ___ pound lean ground pork ___ teaspoon salt ___ egg white _ teaspoon cornstarch Dash white peppers ___ teaspoon sugar _ teaspoon dry white wine _ green onions (with top), finely chopped __ siu mai skins or cut* wonton wrappers (about 3/4 pound) _ cups chicken broth (see Soups) ___ teaspoon sesame oil _ green onions (with top), finely chopped Place cabbage in workbowl of food processor fitted with steel blade. Cover and finely chop. Sprinkle 1/4 teaspoon salt over cabbage in medium bowl. Let stand at room temperature 30 minutes. Squeeze excess water from cabbage. Mix cabbage, ground pork, 1/2 teaspoon salt, the egg white, cornstarch, white pepper, sugar, wine and 1 chopped green onion. Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Wet the edge of half of the circle closest to fingers. Pinch 2 or 3 pleats into the wet edge. Place 1 heaping teaspoon pork mixture in center of skin. Fold circle in half, pressing pleated edge to unpleated edge to seal dumpling. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.) Heat broth and 1/2 teaspoon sesame oil to boiling in Dutch oven; reduce heat. Heat 4 cups water to boiling in 3-quart saucepan; add 12 dumplings. Heat to boiling. Remove dumplings with slotted spoon; place in hot broth. Repeat with remaining dumplings. For each serving, place 1 drop sesame oil in soup bowl. Add 4 dumplings and broth; sprinkle with chopped green onion. 6 servings *Wonton skins can be substituted for siu mai skins. Cut off corners to make a circle. **Siu mai skins are thinner than wontons and are round instead of square. If you can't find them, you can cut circles out of wonton skins and use them as a substitute. Pleat one side and fold over into a decorative half-moon shape. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Red Snapper and Celery Cabbage Soup Winter Melon Soup Peanut Soup Tomato Egg Drop Soup Egg Drop Soup Beef Egg Drop Soup Beef and White Radish Soup Sichuan Vegetable Soup Hot-and-Sour Soup Meatballs with Celery Cabbage Soup Wonton Soup Pork Dumpling Soup Chicken Broth |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
