Steamed Chinese Cabbage Parcels

June 7, 2020 / Lyn Jones / 0 Comments

Stuffed with a yummy chicken mince filling, these steamed parcels are a delight to eat…without the calories – Servings: 4

  • 250 gm chicken mince
  • 1 egg white
  • 2 Tab spring onion, chopped
  • 2 Tab carrots, chopped
  • 2 Tab mushrooms, chopped
  • 1/2 tsp chilli garlic paste
  • 1 Tab soy sauce
  • 1/2 chicken stock cube crumbled
  • Black pepper and salt, to taste
  • 1 Tab sesame oil
  • 1 Tab ginger, chopped
  • 1 tsp castor sugar
  • 2 Tab ginger juice
  • 1 big Chinese cabbage leaves removed and blanched in hot water (moulding consistency)

    Serve with:

  • Soy and vinegar with ginger slivers and green chillies
  • Sriracha sauce
    • 1.Mix the chicken mince with all ingredients (apart from the cabbage leaves). Marinate for at least 4 hours or overnight.
    • 2.Now take cabbage leaves and put a tablespoon of mince in the center of leaf and tie up with spring onion green stem. Chop the extra stem.
    • 3.Steam well (20 minutes approx.) in a steamer. Serve in a bamboo basket with your favorite sauces.

 

HOME-MADE DIM SIMS

April 18, 2019 / Lyn Jones / 0 Comments

500g minced pork
250g cooked mashed cabbage
1 egg
1/2 t pepper & 1 tsp salt
90g finely minced shallots
2 T cornflour

PASTRY
2 c plain flour
1 egg
125g peeled, cooked prawns

With the pork, mash cabbage to a paste, adding egg, seasonings, shallots & cornflour to make it a stiff paste.

PASTRY:  Make a pliable dough from ingredients plus enough water. Roll out to paper thinness and cut into 8cm (3″) squares. Place a small spoonful of pork mixture onto each square, roll up and seal, and put a prawn on each.

Put into a dish or basin and put over another dish of water – steam 25-30 mins.

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