Layered and Steamed Chinese Cabbage Leaves and Pork Mince. 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.

Mix the filling which contains minced meat (pork, beef or chicken), shiitake mushrooms & seasonings. Pork and cabbage dumplings are a traditional dish eaten for Chinese New Year, but these dumplings are so delicious you'll want to have them more often. Whatever your belief, these pork and cabbage dumplings are a variation of one of the most common dumplings eaten for New Year and with good. You can cook Layered and Steamed Chinese Cabbage Leaves and Pork Mince using 14 ingredients and 13 steps. Here is how you cook that.

Ingredients of Layered and Steamed Chinese Cabbage Leaves and Pork Mince

Prepare 4 of Chinese cabbage leaves (preferably the outer leaves).
It's 1 of Plain flour.
It's 1 of Green onion and sesame seeds.
It's 4 tbsp of Ponzu.
It's 1/2 tbsp of Katakuriko.
It's 1 tbsp of Water.
You need of [For the pork mince filling:].
It's 300 grams of Pork mince.
It's 2 medium of Shiitake mushrooms, finely chopped (optional).
You need 2 tbsp of Green onion, finely chopped.
It's 1 tbsp of Ginger, finely chopped.
Prepare 1 of Egg.
Prepare 2 tsp of ＊Oyster sauce.
It's 1 tsp of each ＊Soy sauce and sake.

Chinese cabbage can refer to two subspecies of cabbage belonging to the family Brassicaceae, Brassica rapa pekinensis (napa cabbage) and Brassica rapa chinensis (bok-choy). Both the leaves and stems of bok choy are edible and can be eaten raw or can be cooked in stir fries and other dishes. 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. This Chinese Pork and Noodles is affectionally known as "Chinese Bolognese".

Layered and Steamed Chinese Cabbage Leaves and Pork Mince instructions

Combine the pork mince filling and ＊ ingredients in a bowl. MIx well until evenly combined. Divide into 3 equal portions..
Line your chopping board with cling film and place a Chinese cabbage leaf on top. Sprinkle with flour..
Spread 1/3 of the filling over the cabbage, then sprinkle with flour..
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..
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..
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..
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..
Slice the layered cake on a chopping board to your preferred thickness..
Dissolve the katakuriko in 1 tablespoon of water, the ponzu, and cooking liquid..
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..
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..
Cut into bite-sized pieces for easier consumption..
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..

And looking at the photos, it's clear why that is. There are a handful of ingredients in this Chinese Pork Mince and Noodles recipe that needs to be sourced from Asian grocery stores.. Express Butter Corn & Pork Miso Ramen, Pork And Cabbage Pot-stickers, Turkey Leg Stuffed With Chestnuts. 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.