Layered and Steamed Chinese Cabbage Leaves and Pork Mince
Layered and Steamed Chinese Cabbage Leaves and Pork Mince

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, layered and steamed chinese cabbage leaves and pork mince. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Layered and Steamed Chinese Cabbage Leaves and Pork Mince is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Layered and Steamed Chinese Cabbage Leaves and Pork Mince is something that I’ve loved my whole life.

Chinese cabbage, minced pork with Chinese sausage toppings. Brush rolls with a little sesame oil. To serve: Garnish with coriander leaves, and serve with a.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook layered and steamed chinese cabbage leaves and pork mince using 14 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Layered and Steamed Chinese Cabbage Leaves and Pork Mince:
  1. Prepare 4 Chinese cabbage leaves (preferably the outer leaves)
  2. Get 1 Plain flour
  3. Prepare 1 Green onion and sesame seeds
  4. Make ready 4 tbsp Ponzu
  5. Make ready 1/2 tbsp Katakuriko
  6. Make ready 1 tbsp Water
  7. Get [For the pork mince filling:]
  8. Make ready 300 grams Pork mince
  9. Make ready 2 medium Shiitake mushrooms, finely chopped (optional)
  10. Take 2 tbsp Green onion, finely chopped
  11. Make ready 1 tbsp Ginger, finely chopped
  12. Get 1 Egg
  13. Take 2 tsp ＊Oyster sauce
  14. Prepare 1 tsp each ＊Soy sauce and sake

Chinese pork and cabbage dumplings. (Randy Larcombe Photography). "Dumplings are the definitive Chinese peasant food but no matter where your cultural heritage lies, there's no denying these little parcels are the ultimate comfort food. Crunchy water chestnuts are combined with minced (ground) pork, soy sauce, fresh ginger and Chinese five-spice to make a Chinese-style filling for fresh cabbage leaves. Serve with steamed white rice and a simple salad for a quick and easy family meal. Steamed Chinese cabbage stuffed minced pork and Indian mushroom on pot.

Steps to make Layered and Steamed Chinese Cabbage Leaves and Pork Mince:
  1. Combine the pork mince filling and ＊ ingredients in a bowl. MIx well until evenly combined. Divide into 3 equal portions.
  2. Line your chopping board with cling film and place a Chinese cabbage leaf on top. Sprinkle with flour.
  3. Spread 1/3 of the filling over the cabbage, then sprinkle with flour.
  4. Next, alternate the direction of the leaves and repeat the same process. Layer the filling and Chinese cabbage leaves with flour sprinkled between the layers.
  5. Wrap the cling film around the layered Chinese cabbage and pork mince and shape to secure. Since the Chinese cabbage leaves were too long, I cut the cake in half and wrapped each half separately as shown.
  6. Place on a microwave-proof dish and microwave (at 600 W) for 6-9 minutes. Use a deep dish. If you have a suitably sized dish, you may not have to cut the layered cake in half.
  7. Remove the cling film. Use the cooking liquid underneath to make the an sauce. In this photo, I microwaved it for 6 minutes. The leaves still look crispy. Microwave longer to suit your taste.
  8. Slice the layered cake on a chopping board to your preferred thickness.
  9. Dissolve the katakuriko in 1 tablespoon of water, the ponzu, and cooking liquid.
  10. Microwave the mixture for 1-2 minutes. Stir halfway through. When the mixture thickens, it is ready. Alternatively, you can heat the mixture in a small sauce pan to thicken.
  11. Transfer the layered Chinese cabbage and pork mince cakes onto a serving plate and pour the ponzu an sauce over them. Garnish with the green onion and sesame seeds.
  12. Cut into bite-sized pieces for easier consumption.
  13. If you use cut leaves, not whole leaves, arrange the leaves evenly as there are different thicknesses. Tightly wrap in cling film to shape and then microwave.

Also called Chinese leaves, Chinese cabbage has pale, tightly wrapped, succulent leaves with crisp, broad, white ribs and a delicate, mild, sweet flavour. There are two basic types of Chinese cabbage: firm-headed and loose-headed. The firm-headed group is further divided into the short, barrel-shaped. Cabbage and Chinese sausage pair together nicely in this simple home-cooked dish with the secret Both Chinese pork sausages and hot bean sauce are available at Asian markets. Remove the core from the cabbage.

So that is going to wrap it up for this exceptional food layered and steamed chinese cabbage leaves and pork mince recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!