Categories: Soups/stews 
      Yield: 6 servings 
  
    1/2    Med head green cabbage            1/2 ts Sugar 
    3/4 ts Salt                                1 ts Dry white wine 
    1/2 lb Lean ground pork                    2    Green onions with tops chopp 
    1/2    Egg white                         3/4 lb Siu mai skins 
      1 ts Cornstarch                          7 c  Chinese Chicken Broth 
      1 ds White pepper                        2 ts Sesame oil 
  
  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