Cooking Instructions
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Step 1
Mix the
Ground Pork (1 lb)
,
Egg (1)
,
Corn Starch (1 Tbsp)
, 2 teaspoons of
Sesame Oil (1/2 Tbsp)
,
Ginger Paste (1 Tbsp)
,
Soy Sauce (1 Tbsp)
,
Salt (to taste)
,
Cayenne Pepper (to taste)
and half of the
Scallions (1 bunch)
together in a bowl.
Step 2
Use your hands to mix until the ingredients are evenly distributed. Set aside.
Step 3
Heat the
Peanut Oil (1 Tbsp)
in a wok or large skillet over high heat. When the oil is hot, saute the
Napa Cabbage (1 head)
and
Shiitake Mushrooms (5)
until cabbage begins to wilt, about 1 minute. Pour in the
Chicken Stock (2 cups)
. Bring to a boil, then lower the heat to a simmer.
Step 4
Shape the pork mixture into tennis ball size balls. Add them into the boiling stock. When the last ball has been added, cover with a lid and simmer for 45 minutes, depending on the size of the balls.
Step 5
When dumplings are done, (at this point, they should be very light and delicate in texture) remove from heat and add
Mung Bean Noodles (8 oz)
and seasoning to the soup.
Step 6
To serve, garnish with remaining
Scallion (1)
and
Baby Red Radish (1)
, then drizzle with
Sesame Oil (1 tsp)
.
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