Pork Pellet Soup
|Noodle dough||1⁄4 Cup (4 tbs)|
|Roast pork||1 1⁄2 Tablespoon|
|Canned bamboo shoots||1 Tablespoon|
|Chinese mushroom||1 Cup (16 tbs)|
|Canned water chestnut||1 Tablespoon|
|Chicken stock||1 1⁄2 Pint (3 3/4 Cup)|
|Sliced chinese mushroom||1 Cup (16 tbs)|
|Sliced canned water chestnut||1|
|Sliced canned bamboo shoots||1 1⁄2 Ounce|
|Shredded spring cabbage||3 Ounce|
TO MAKE THE PORK PELLETS Make the noodle dough as directed, place it in a plastic bag and leave it for up to an hour.
Chop the pork, bamboo shoots, mushrooms and water chestnut.
Mix them together and season with the salt, sugar and Ve-Tsin.
Roll out the dough to 1 1/6 inch thick and cut it into a strip 3 inches wide and again into 3-inch squares.
Divide the filling between them.
Place a portion firmly on one corner of each square.
Fold over in a narrow fold and fold again.
Dot one side with beaten egg and bring the opposite side over and under and pinch together.
TO MAKE THE SOUP Bring the stock to the boil while preparing the vegetables for the soup.
Drop the pork pellet 'packages' into the stock and cook them for 8 minutes.
Add the vegetables and seasoning and boil for a further 2-3 minutes.
Garnish the soup with the onion 'flowers'.