4 pieces of tender tofu (2 inches square), 150g of minced pork, l tablespoon each of mushroom paste and shrimp paste, 1 teaspoon of wine, 3 cups of stock, 6 slices of ham, a few green vegetables, and a moderate amount of cornstarch.

Methods:

1. Add water to the ground pork, chop it and put it into a bowl, then add mushroom paste, shrimp paste, salt, wine, cornstarch and other seasonings, and mix it into a puree, then divide it into 20 small pieces and set aside.

2. Cut off the skin and four edges of each piece of tofu, then slice it crosswise into thin slices (each slice is about 1/5 inch thick).

3, will be a clean square of wet white cloth spread out, will be tofu slices to the corner of the cloth and put a grain of meat filling in the center of the tofu slices, lifting the corner of the cloth forward to cover (so that the tofu into a triangle wrapped around the meat filling) and then use the two forefingers to press the triangle of the tofu sides in order to make the edge of the tofu can be glued together and become dumpling-like. [

4. Gently place the dumplings on a greased plate and steam them in a pot of boiling water (about 8 minutes).

5. Bring the soup to a boil in a pot, add sliced ham, sliced mushrooms, and bok choy, and season with salt, then thicken with cornstarch and serve in a large dish, and carefully place the steamed tofu dumplings into the dish, tossing to coat (drizzle with a teaspoon of chicken fat if you have it).