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

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, layered and steamed chinese cabbage leaves and pork mince. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Layered and Steamed Chinese Cabbage Leaves and Pork Mince is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Layered and Steamed Chinese Cabbage Leaves and Pork Mince is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have 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. Get 4 Chinese cabbage leaves (preferably the outer leaves)
  2. Prepare 1 Plain flour
  3. Prepare 1 Green onion and sesame seeds
  4. Take 4 tbsp Ponzu
  5. Make ready 1/2 tbsp Katakuriko
  6. Make ready 1 tbsp Water
  7. Take [For the pork mince filling:]
  8. Prepare 300 grams Pork mince
  9. Make ready 2 medium Shiitake mushrooms, finely chopped (optional)
  10. Prepare 2 tbsp Green onion, finely chopped
  11. Take 1 tbsp Ginger, finely chopped
  12. Get 1 Egg
  13. Get 2 tsp ＊Oyster sauce
  14. Get 1 tsp each ＊Soy sauce and sake
Instructions 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.

So that’s 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. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!