Ingredients
1/2 med head green cabbage
3/4 tsp salt
1/2 lb lean ground pork
1/2 egg white
1 tsp cornstarch
1 dash white pepper
1/2 tsp sugar
1 tsp dry white wine
2 green onions with tops chopp
3/4 lb siu mai skins
7 cup chinese chicken broth
2 tsp sesame oil
Directions
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. (Cover remaining skins with plastic wrap to
keep them pliable.) 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. (Cover filled dumplings with plastic wrap to keep
them from drying out.) Heat broth and 1/2 teaspoon sesame oil to
boiling in Dutch oven. Reduce heat. Heat 4
Servings: 6 servings
Pork Dumpling Soup Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dutch Oven; Meat; Pork
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into the distant past, certainly as far back into history as pharonic Egypt, and quite possibly further than that. Having said that, mostly, these early recipes were just simple hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe in existence, according to food historians are a few stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into The time of the romans 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and dessert, something that is very familiar to us today. Additionally, he informs us how the chefs of Roman times were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks for example basil, fennel and asafoetida. During the succeeding few centuries, the powerful families of Wesstern Europe competed to serve the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were at a premium. Notwithstanding that, it was during the 19th century that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing the recipes of their peers. By the time we get to the twentieth century, recipe publications were highly popular as a result of more people being able to read, people having increased free time and having more money to spend. |
We hope you enjoy this Pork Dumpling Soup recipe.
