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1 hours
Prep: 20 minutes
Cook: 40 minutes
230 calories per serving view nutrition facts
6 servings
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| 1/2 | head | green cabbage | |
| 3/4 | teaspoon | salt | |
| 1/2 | pound | ground pork | lean |
| 1/2 | each | egg white | |
| 1 | teaspoon | cornstarch | |
| 1 | dash | white pepper | |
| 1/2 | teaspoon | sugar | |
| 1 | teaspoon | white wine | dry |
| 2 | each | scallions, spring or green onions | with tops chopped off |
| 3/4 | pound | siu mai skins | |
| 7 | cups | chicken broth | chinese |
| 2 | teaspoons | sesame oil |
Place cabbage in food processor, 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 together cabbage, ground pork, 1/2 teaspoon salt, egg white, cornstarch, white pepper, sugar, wine and 1 chopped green onion.
Hold siu mai skin in hand. Wet 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.
Heat broth and 1/2 teaspoon sesame oil to boiling in Dutch oven.
Reduce heat.
| % Daily Value* | |
| Total Fat 13.0g | 20% |
| Saturated Fat 4.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 724mg | 30% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 0.0g | 1% |
| Sugars 5.0g | |
| Protein 17.0g | 34% |
| Vitamin A | 1% | Vitamin C | 3% | |
| Calcium | 2% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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How to properly measure flour. When baking your measurements need to be accurate find out how to measure flour correctly....
Well, it was a cold Sunday morning and I needed to get rid of some leftover baked ham. Whipped up this bad boy and it was GREAT! Just follow the instructions for mixing so you don't get lumpy (yuk) sauce. I found that my MEGA Panasonic nuke STILL took a lot longer than they said to heat the stuff up. Just remember to heat a bit; stir a bit, heat - stir, etc, and add the sliced eggs toward the end. Be VERY gentle with the sliced eggs and they won't completely fall apart. The taste is a delicate cheesey white sauce with a hint of the green onion that complements the other flavors. I liked it. It kept well in the fridge too.
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
