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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, layered and steamed chinese cabbage leaves and pork mince. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Layered and Steamed Chinese Cabbage Leaves and Pork Mince is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Layered and Steamed Chinese Cabbage Leaves and Pork Mince is something that I’ve loved my whole life. They are nice and they look wonderful.

Chinese cabbage, minced pork with Chinese sausage toppings. Ingredients /mince pork, cabbage, spring onions, black pepper, sesame oil, light soy sauce, sugar, dumpling wrap, salt, ginger" Subscribe to my YouTube. Brush rolls with a little sesame oil. To serve: Garnish with coriander leaves, and serve with a.

To get started with this particular recipe, we have to 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 it.

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

This Chinese Pork and Noodles is affectionally known as "Chinese Bolognese". 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. 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.

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.

There are a handful of ingredients in this Chinese Pork Mince and Noodles recipe that needs to be sourced from Asian grocery stores. 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. 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.

So that is going to wrap this up with this special food layered and steamed chinese cabbage leaves and pork mince recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!