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Cook'n with Betty Crocker 
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Pork Dumpling Soup |
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Serves: 6 Print this Recipe1/2 medium head green cabbage (about 1/2 pound) 1/4 teaspoon salt 1/2 pound lean ground pork 1/2 teaspoon salt 1/2 egg white 1 teaspoon cornstarch Dash white peppers 1/2 teaspoon sugar 1 teaspoon dry white wine 1 green onions (with top), finely chopped 24 siu mai skins or cut* wonton wrappers (about 3/4 pound) 7 cups chicken broth (see Soups) 1/2 teaspoon sesame oil 1 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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