Chinese Buddhist Hand Pork-Nappa

• 1 1/2 lb. nappa (Stop and Shop)
• 15 toothpicks
• 12 oz. ground pork
• 1 egg
• 2 scallions
• 1 tsp. salt
• 1/2 c. water
• 1/2 c. milk
• 1/2 c. vegetable oil

1. Boil 6 cups of water in a large pan.
2. Separate nappa into leaves.
3. Put nappa into water until it blanches (1 minute). Remove.
4. Chop scallions.
5. Mix with ground pork. Be sure nappas strong side is outside.
6. Slice lengthwise to remove extra fiber. Cut (slice) top off in middle, about 3 inches down.
7. Add 1 tablespoon pork near the top.
8. Gently slice nappas lower half 3 or 4 times.
9. Enclose pork.
10. Fasten with toothpick.
11. Add 1/2 teaspoon salt, vegetable oil and pork.
12. Boil 15 minutes.
13. Add 1/2 cup milk.
14. Boil 3 minutes.
15. Stir.
16. Serve.

toothpicks, ground pork, egg, scallions, salt, water, milk, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506315 (may not work)