Cooking Instructions
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Step 1
To
Water (10 cups)
, add
Pork Legs (2 lb)
,
Scallions (3 stalks)
,
Garlic Paste (1 tsp)
,
Fresh Ginger (1/2 tsp)
,
Granulated Sugar (1/2 tsp)
,
Kosher Salt (to taste)
, and
Ground White Pepper (to taste)
. Bring to a simmer. Skim the foam from the top regularly until the meat is tender, about 2-2 1/2 hours.
Step 2
Meanwhile, mix
Ground Pork (14 oz)
with sliced
Scallions (2 stalks)
,
Egg (1)
,
Chinese Five Spice Powder (to taste)
, and additional garlic paste, grated ginger, and salt and white pepper.
Step 3
Whisk
Eggs (10)
with
Chili Paste (to taste)
and kosher salt.
Step 4
Brush a moderately hot 4-inch pan lightly with
Peanut Oil (as needed)
. Add 1/8 of the whisked eggs.
Step 5
Before the eggs have set, add 1/8 of the pork stuffing. Fold over half of the egg and remove to a flat surface. Let the dumpling rest until the egg has completely set. Repeat until eggs and stuffing are used up.
Step 6
When the cubed pork is almost tender, soak
Rice Noodles (8 oz)
in hot water for 30 minutes, then drain.
Step 7
When the pork cubes are tender, add the rice sticks. Skim off the impurities one more time.
Step 8
Add
Napa Cabbage (3 cups)
and
Toasted Sesame Oil (1 Tbsp)
. Stir. Simmer for another minute or until the rice sticks have the proper texture, then check and adjust seasoning.
Step 9
Top the soup with the egg dumplings. Cover and slowly simmer until the stuffing is cooked through, about 2-4 minutes depending on the thickness of the eggs and the stuffing.
Step 10
To serve, add the soup, pork and cabbage to a serving bowl. Enjoy!
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