Recipe of Homemade Layered and Steamed Chinese Cabbage Leaves and Pork Mince
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Award-winning Layered and Steamed Chinese Cabbage Leaves and Pork Mince. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.
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As for the number of servings that can be served to make Layered and Steamed Chinese Cabbage Leaves and Pork Mince is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. 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.
I usually use this combination for making a hot pot. I decided to cook this without using a pot.
If the cooking liquid evaporates, add more water to make the an sauce. Adjust the taste of the ponzu an to your taste.
Wrap the layered cakes tightly in cling film to shape.
Adjust the cooking time according to the thickness of the Chinese cabbage leaves and filling. Recipe by Harurunrun
Ingredients and spices that need to be Take to make Layered and Steamed Chinese Cabbage Leaves and Pork Mince:
- 4 Chinese cabbage leaves (preferably the outer leaves)
- 1 Plain flour
- 1 Green onion and sesame seeds
- 4 tbsp Ponzu
- 1/2 tbsp Katakuriko
- 1 tbsp Water
- [For the pork mince filling:]
- 300 grams Pork mince
- 2 medium Shiitake mushrooms, finely chopped (optional)
- 2 tbsp Green onion, finely chopped
- 1 tbsp Ginger, finely chopped
- 1 Egg
- 2 tsp ＊Oyster sauce
- 1 tsp each ＊Soy sauce and sake
Instructions to make Layered and Steamed Chinese Cabbage Leaves and Pork Mince
- 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.
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So that's going to wrap this up for this exceptional food Steps to Prepare Homemade Layered and Steamed Chinese Cabbage Leaves and Pork Mince. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!