Layered and Steamed Chinese Cabbage Leaves and Pork Mince.
Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to prepare a special dish, layered and steamed chinese cabbage leaves and pork mince. One of my favorites food recipes. For mine, 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 popular of recent trending meals in the world. It's simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Layered and Steamed Chinese Cabbage Leaves and Pork Mince is something that I've loved my entire life.
To begin with this 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.
The ingredients needed to make Layered and Steamed Chinese Cabbage Leaves and Pork Mince:
- {Get of Chinese cabbage leaves (preferably the outer leaves).
- {Make ready of Plain flour.
- {Prepare of Green onion and sesame seeds.
- {Get of Ponzu.
- {Prepare of Katakuriko.
- {Prepare of Water.
- {Take of [For the pork mince filling:].
- {Prepare of Pork mince.
- {Prepare of Shiitake mushrooms, finely chopped (optional).
- {Make ready of Green onion, finely chopped.
- {Take of Ginger, finely chopped.
- {Make ready of Egg.
- {Prepare of ＊Oyster sauce.
- {Prepare of each ＊Soy sauce and sake.
Steps 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..
So that is going to wrap this up for this special food layered and steamed chinese cabbage leaves and pork mince recipe. Thank you very much for your time. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!