Cabbage leaves (small) 8pcs
Chicken mince 75gms
Chopped ginger 5gms
Chopped garlic 5gms
Red pepper (brunnoise) 5gms
Salt to taste
Peppercorns (crushed) 2nos
Chilli flakes a pinch
Coriander leaves ½ tspn
Egg white ¼ nos
Onions (grain size) 5gms
Prepare a force meat mixture by chopping the filling mixture into a paste consistency. Add in egg white and seasoning and chill the mixture. Blanch the cabbage leaves in boiling salted water. Drain and refresh the leaves. Remove the thick midrib so that the leaves become plain. Take a marble sized filling and place in the centre of the leaf with the help of a muslin cloth, shape out the leaf into a ball. Repeat for all the leaves. Place the cabbage balls in a steamer and steam the leaves for 10 minutes. Remove, dish out and serve with soya sauce.
An excellent dimsum, served with tea.

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