What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6914529 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Double Wrap in Soup

Soups and Congees

Double Wrap in Soup
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
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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720