Fast Guide to Cooking 5-Star Layered and Steamed Chinese Cabbage Leaves and Pork Mince

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We hope you got insight from reading it, now let's go back to layered and steamed chinese cabbage leaves and pork mince recipe. To make layered and steamed chinese cabbage leaves and pork mince you only need 14 ingredients and 13 steps. Here is how you achieve it.

To prepare an extraordinary Layered and Steamed Chinese Cabbage Leaves and Pork Mince, here are the ingridients needed:

1. Provide 4 of Chinese cabbage leaves (preferably the outer leaves).
2. Get 1 of Plain flour.
3. Provide 1 of Green onion and sesame seeds.
4. Use 4 tbsp of Ponzu.
5. Provide 1/2 tbsp of Katakuriko.
6. Prepare 1 tbsp of Water.
7. Get of [For the pork mince filling:].
8. Get 300 grams of Pork mince.
9. Prepare 2 medium of Shiitake mushrooms, finely chopped (optional).
10. You need 2 tbsp of Green onion, finely chopped.
11. Take 1 tbsp of Ginger, finely chopped.
12. You need 1 of Egg.
13. Provide 2 tsp of ＊Oyster sauce.
14. Prepare 1 tsp of each ＊Soy sauce and sake.

After readying the ingridients, now you are good to make your 5-star Layered and Steamed Chinese Cabbage Leaves and Pork Mince by following the guidances on this section:

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..

There are two basic types of Chinese cabbage: firm-headed and loose-headed. The firm-headed group is further divided into the short, barrel-shaped. Soft, fluffy steamed buns filled with Chinese BBQ pork or char siu. Easy, authentic and the best char siu bao recipe! INTRODUCTION This time, I have purposely prepared my minced meat steamed buns extra big.

Recipe : Layered and Steamed Chinese Cabbage Leaves and Pork Mince

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