Cabbage Wrapped Pork Rolls

Cabbage Wrapped Pork Rolls

9 oz. boneless pork, lean and fat
1 tsp. salt. or to taste
1 tsp. scallions, chopped
9 oz. Chinese cabbage, bok choy
1/2 tsp. fresh ginger, chopped
2 egg whites
1/4 tsp. pepper
2 tsp. flour
4 T. cornstarch, corn flour, dissolved in 4 T. water
7 fl oz, meat or bone stock
1/4 tsp. MSG, optional

Mince the pork and mix with the scallions, ginger,
ground peppercorn, 3/4 tsp. of the salt, and the
dissolved cornstarch. Set aside.

Trim and discard the tough outer leaves of
the cabbage. Wash the tender inner leaves,
and blanche briefly in boiling water, removing
immediately. Drain, and let cool.

Mix the egg whites and flour into a batter. Spread
the inner side of each cabbage leaf thinly with
the batter, and then the filling. Roll the leaves
into cylinders, about 1" in diameter, and seal
the openings with the egg batter. Repeat until
all the filling has been used.

Place the rolls in heat-proof deep dish or tureen,
and steam over high heat for 15 mins. Remove,
and cool. Cut the rolls into 1" sections, and
steam again, until the pork is thoroughly cooked.

Heat the stock to boiling.Add the MSG, optional, and
the remaining 1/4 tsp. salt. Pour the stock over the
cabbage rolls, and serve.