Login to Save Like

Ingredients

• 1 c. stems of Chinese cabbage
•     (wong buk, Tianjin cabbage, is best)
• 7 ounce grnd sirloin (topside) steak
• 1 ounce fresh pork fat grnd
• 2 Tbsp. cilantro
• 1 Tbsp. minced chives
• 1 Tbsp. chopped fresh ginger
• 1 x good healthy pinch of pepper
• 3/4 tsp salt
• 2 tsp sugar
• 1 tsp light soy sauce
• 2 tsp sesame oil
• 2 tsp Shaoxing rice wine or possibly dry sherry
•     (available at Chinese stores)
• 1 Tbsp. cornstarch
• 1 1/4 c. all-purpose flour
• 1 c. boiling water
• 2 Tbsp. groundnut/peanut oil for frying
• 1/2 c. Family Chicken Broth (see recipe)
•     (or possibly use 1/2 c. water)

Description

Make The Filling: Blanch The Cabbage In A Pot Of Boiling Water Just To Soften, Drain Well. Squeeze The Water Out Between Paper Towels. Combine The Cabbage With The Remaining…

Cook Eat Share