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Steamed Cabbage Rolls

Dim Sum and Other Snack Foods

Steamed Cabbage Rolls
12 leaves of Chinese cabbage
1/2 pound pork
1/2 pound shrimp, minced
6 black mushrooms, soaked, stems removed, and minced
1 Tablespoon cornstarch
1 Tablespoon thin soy sauce
1 egg, beaten
1 teaspoon coarsely ground dried fennel seeds
1 Tablespoon corn oil
3 Tablespoons fried shallots or onions
1. Boil water and immerse leaves only until they start to soften, then drain and remove.
2. Gently mix pork, minced shrimp, minced mushrooms, cornstarch, soy sauce, egg, and ground fennel, and divide mixture in twelve parts.
3. Take one part meat mixture and roll in a cabbage leaf, bottom to top, folding in the sides before the first roll. Repeat until all are rolled.
4. Oil a shallow bowl and place the twelve rolls seam side down. Steam over boiling water for ten minutes, then remove and place rolls on a serving plate. Sprinkle with the fried shallots and serve.

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