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1 medium onion, pared, chopped
1/2 medium leek, chopped
1 oz. alfalfa sprouts
1/2 napa cabbage head, shredded
2 oz. ginger essence
1 oz. chili oil
8 rice paper wrappers
pheasant broth, boiling, as needed
oyster sauce, to taste
rice vinegar, to taste
chervil, chopped, to taste
Combine onion, leek, sprouts, cabbage, ginger essence and chili oil. Portion onto rice papers; wrap. Poach in broth. Remove dumplings; let cool slightly. Combine remaining ingredients; add dumplings. Cover; refrigerate until chilled.
1/2 medium leek, chopped
1 oz. alfalfa sprouts
1/2 napa cabbage head, shredded
2 oz. ginger essence
1 oz. chili oil
8 rice paper wrappers
pheasant broth, boiling, as needed
oyster sauce, to taste
rice vinegar, to taste
chervil, chopped, to taste
Combine onion, leek, sprouts, cabbage, ginger essence and chili oil. Portion onto rice papers; wrap. Poach in broth. Remove dumplings; let cool slightly. Combine remaining ingredients; add dumplings. Cover; refrigerate until chilled.