Hmmm... I still not sure what should I call this dish in English... Meanwhile I will just use the word dumpling till I can think of a better term to describe or maybe some friends out there can advise me... :)
Thought of something healthy and presentable dish on your Chinese New Year dinner table?
Why not try this out... Its quite simple to do but require a bit of patience when you are tying up the cabbage...
Why not try this out... Its quite simple to do but require a bit of patience when you are tying up the cabbage...
Basically there is only 3 steps and you can have your own variety:
1. stir fried some vegetables (anything available in your fridge)
2. and then wrap it in cabbage and then steam
3. and then pour in some sauce over it.
2. and then wrap it in cabbage and then steam
3. and then pour in some sauce over it.
Simple right?
So here is some guideline recipe...
Ingredients
Cabbage (高丽菜) with big leaves
Spring Onion to use as string
A.
Spring Onion to use as string
A.
Carrots
Bean Stick (soak in water for at least 10 min)
Bean Stick (soak in water for at least 10 min)
Black fungus (soak in water for at least 10 min)
Mushroom (Shitake mushroom is good)
Chicken fillets/Ham (marinade chicken with soya sauce and set aside)
(The amount based on how much you are going to do, a little bit of each will do and you can choose your own variety. Cut them all into strips)
Marinade
Salt, Pepper, Sugar (a pinch of each or to taste)
Sauce
200cc Vegetable stock
10g Wolfberries
1tsp Starch
Sesame oil
(Optional: You can use water instead of vegetable stock. However you need to add 1 tbsp of oyster sauce/mushroom sauce)
Directions
1. Cook the cabbage until soft (around 5-8min). Drain well and dry it with paper towel. Use the remaining boiling water to blanch the spring onion so they are softer and easy to use. Set aside.
Tip: If you are using China Hongbok, I suggest you thinly slice the white part so it will not be too hard to wrap later.
1. Cook the cabbage until soft (around 5-8min). Drain well and dry it with paper towel. Use the remaining boiling water to blanch the spring onion so they are softer and easy to use. Set aside.
Tip: If you are using China Hongbok, I suggest you thinly slice the white part so it will not be too hard to wrap later.
2. Heat cooking oil in a frying pan, stir-fry chicken fillets until they turn white and then add the rest of the A ingredients and stir-fry until all the ingredients are cooked. Add marinade and stir fry until fragrant. Set aside to cool.
Optional: Instead of using salt, pepper and sugar, you can replace them with miso paste mix with water. Tips: Remember to taste and adjust the flavor to your liking
3. Lay the cabbage on a plate and then fill it with ingredients in step 2, finally tie them with spring onion. Repeat the steps until all the ingredients are used up.
(you can trim the vegetable on top so they look neat after you tie)
Optional: Instead of using salt, pepper and sugar, you can replace them with miso paste mix with water. Tips: Remember to taste and adjust the flavor to your liking
3. Lay the cabbage on a plate and then fill it with ingredients in step 2, finally tie them with spring onion. Repeat the steps until all the ingredients are used up.
(you can trim the vegetable on top so they look neat after you tie)
4. Steam the jade dumpling on a plate for 10 min.
5. In a pan, cook the vegetable stock and wolfberries. Once they are boiled add starch water and then finally season with sesame oil. Pour this sauce over the fortune jade dumpling and they are ready to serve.
(If you are using water, add the oyster sauce after it is boiled and then follow by starch)
Any comments please visit
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