-
1
In a bowl, combine the mushroom soy sauce, vinegar, oil and scallion.
-
2
Grind pepper over the sauce.
-
3
Bring a medium saucepan of water to a boil.
-
4
Remove 20 large outer leaves from the head of cabbage and blanch in the boiling water for 1 minute.
-
5
Drain and dry on paper towels.
-
6
Trim the thick stems and discard them.
-
7
Cut the large leaves into three square pieces (roughly 4 inches) and cut the other leaves into roughly 4-inch squares so you have 32 cabbage squares for filling.
-
8
Finely chop enough of the remaining unblanched cabbage to yield 2 cups.
-
9
Transfer the cabbage to a small colander and toss with 1/2 teaspoon of salt.
-
10
Let stand until wilted, about 10 minutes.
-
11
Firmly squeeze the cabbage to remove any moisture.
-
12
In a medium skillet, heat the oil.
-
13
Add the shiitake, season with salt and pepper and cook over moderate heat, stirring, until lightly browned, about 4 minutes.
-
14
In a large bowl, stir the oyster sauce, scallions, garlic and ginger.
-
15
Add the garlic chives, tofu, whole egg, egg yolk, salted cabbage, sauteed shiitake and 1/4 teaspoon of pepper; combine thoroughly.
-
16
Lay out the cabbage leaf squares on a work surface.
-
17
Spoon 1 slightly rounded tablespoon of filling onto each square.
-
18
Fold in the ends to enclose the filling, making neat squares.
-
19
Fill a wok or a very large skillet with 1 inch of water and bring to a boil.
-
20
Arrange the dumplings in a double-tiered bamboo steamer and set the steamer over the boiling water.
-
21
Cover and steam the dumplings until they are firm, about 7 minutes.
-
22
Serve the dumplings right away, passing the dipping sauce at the table.
