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1
To make egg white pancakes: Lightly beat egg whites with wheat starch, salt, and pepper until well combined.
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2
Heat a nonstick saute pan over medium-high heat.
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Add some oil and heat.
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Pour 2 teaspoons of the mixture into the pan, spreading it out into a shape of a circle, while making sure it is as thin as a piece of paper.
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Repeat with all of the batter.
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6
In the bowl of a food processor, combine chicken, shrimp, mushrooms, fat, scallions, cilantro, water chestnut, white pepper, salt, sesame oil, and oyster sauce.
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Pulse until all the ingredients are chopped.
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8
Remove the leaves from several cilantro sprigs.
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9
Blanch sprigs in boiling water for 15 to 30 seconds to soften enough to be able to tie into a knot.
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10
To make dim sum: Lay out an egg white pancake.
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11
Add some of the chicken meatball filling.
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Fold the pancake around the filling and tie the opening with the softened cilantro.
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13
Trim the top of the dumpling.
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14
Put the dumplings into a steamer, and cook for about 5 to 10 minutes.
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15
Egg white sauce: heat the water and add the egg white, stirring vigorously, add 1 tablespoon flour and season with salt.
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16
Garnish the dumplings with ground dried Virginia ham or crumbled hard-boiled egg yolk mixed with kosher salt and some egg white sauce.
