40g fatty ground pork
6 dried scallops
8 leaves nappa cabbage
1 bamboo mat
Dash of sesame oil
Ingredients for marinade:
½ egg white
1 teaspoon wine
a pinch of salt
Ingredients for sauce:
½ cup chicken broth
¼ cup juice from steaming scallops
½ tablespoon wine
¼ teaspoon salt
Dash of pepper
Ingredients for thickening:
½ tablespoon each cornstarch, water
Remove the skin and organs from the
squid. Rinse clean, pound into a mash, then mix with the
marinade ingredients and ground pork. Mix several times by
scooping out mixture with hand and throwing back into bowl.
Divide into 2 equal portions. Rinse the scallops clean.
Place ½ cup water in steamer and steam scallops until soft.
Shred the scallops. Retain the juice from steaming for use in
the sauce. Wash, parboil, and cool the cabbage. Place 4
cabbage leaves on the bamboo mat, alternating leaves and stems at top.
Place one filling on top and roll into a cylinder. Make 2.
Cut rolls into 3 cm. wide sections. Dip both sides of the
cabbage sections in the scallop shreds. Place on plate and steam
over a high flame for 5 minutes. Remove cabbage sections to
platter. Bring retained juice and sauce ingredients to a boil.
Thicken with thickening ingredients, then sprinkle on sesame oil.
Pour this mixture on cabbage rolls.