Cabbage-Wrapped Pork Rolls

Ingredients:

9 oz. (250 grams) boneless pork, lean and fat
1 tsp. salt. or to taste
1 tsp. scallions, chopped
9 oz.(250 grams) Chinese cabbage ( bok choy)
1/2 tsp. fresh ginger, chopped
2 egg whites
1/4 tsp. pepper
2 tsp. flour
4 tbsp. cornstarch (corn flour) dissolved in 4 tbsp water
7 fl. oz. (200 ml.) meat or bone stock
1/4 tsp.monosodium glutamate (optional)

Procedure:

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 blanch 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 inch(2 cm ) 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 minutes. remove and cool. Cut the rolls into 1 inch (2 cm) sections and steam again until the pork is thoroughly cooked. Heat the stock to boiling. Add the monosodium glutamate (optional) and the remaining 1/4 tsp. salt. Pour the stock over the cabbage rolls and serve.