Login to Save Like

Ingredients

• For steaming:
• 7 to 8 large cabbage leaves (Napa or green cabbage)
• For aspic:
• 1 1/4 pounds shoulder pork chops, cut (through the bone if necessary) into 2-inch pieces with a cleaver or large knife
• 1 1/4 pounds chicken wings, cut through the bone into 2-inch pieces with a cleaver or large knife
• 4 cups water
• 1/4 cup soy sauce
• 2 tablespoons sugar
• 2 tablespoons Chinese rice wine or sake
• 1/2 star anise, lightly smashed with flat part of a heavy knife (about 1/2 teaspoon)
• For filling:
• 6 ounces ground pork shoulder (not lean)
• 2 tablespoons minced scallion
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil
• For Wrappers
• 2 to 2 1/4 cups all-purpose flour
• 2/3 cup plus 2 tablespoons boiling water
• For dipping sauce:
• 1/4 cup Chinese black vinegar (preferably Chinkiang)
• 1/2 tablespoon very thin matchsticks peeled fresh ginger
• Special equipment: a 12-inch bamboo steamer; a 6-inch (3/4-inch-diameter) rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Description

A Favorite Dim Sum Dish! 1. Blanch Cabbage Leaves In A Large Pot Of Boiling Water Until Softened, About 1 Minute, Then Drain Well In A Colander. 2. Make Aspic: Bring All Aspic…

Cook Eat Share