Place cabbage in food processor, cover and finely chop.
Sprinkle ¼ teaspoon salt over cabbage in medium bowl.
stand at room temperature 30 minutes.
Squeeze excess water from cabbage.
Mix together cabbage, ground pork, ½ 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.
circle in half, pressing pleated edge to unpleated edge to seal
Repeat with remaining skins. (Cover filled
dumplings with plastic wrap to keep them from drying out.)
Heat broth and ½ teaspoon sesame oil to boiling in Dutch oven.
Heat 4 cups water to boiling in 3-quart saucepan.
Heat to boiling.
Remove dumplings with slotted
spoon and place in hot broth.
Repeat with remaining dumplings.
For each serving...
Place 1 drop sesame oil in soup bowl.
Add 4 dumplings and broth.
Sprinkle with chopped green onions.
NOTE: Wanton skins can be substituted for siu mai skins. Cut
off corners to make a circle.