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Double Wrap in Soup

Soups and Congees

Double Wrap in Soup
Ingredients:
10 cabbage leaves
10 dried bean curd sheets
1/4 pound ground pork
1 Tablespoon cooking wine
3 Tablespoons scallion/ginger water
1 teaspoon salt
a pinch of ground white pepper
1 Tablespoon cornstarch
5 cups chicken stock
1 teaspoon salt
1/2 teaspoon sesame oil
Preparation:
1. Blanch dried bean curd sheets and cabbage leaves separately in boiling water, drain and set aside.
2. Mince ground pork, stir in rest of the ingredients except cabbage and bean curd sheets.
3. Trim off hard leafstalks from cabbage and cut in half. Put two tablespoons of meat mixture on half a bean curd sheet topped with a cabbage leaf, then roll. Repeat until all materials are used.
4. Arrange rolls in deep bowl. Add soup stock and salt. Place in rice cooker. Add two cups cold water to the rice cooker and push the button to start, then cook until the electricity turns off. Remove. Sprinkle with pepper. Add sesame oil and serve.

                                                                                                                                                       
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