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Steamed Chinese Cabbage Parcels

The flour wrappers have been displaced by blanched cabbage wrappers. The feeling of eating dim sums remains but the calories don't pile on. Stuffed with a yummy chicken mince filling, these steamed parcels are a delight to eat.

Steamed Chinese Cabbage ParcelsSteamed Chinese Cabbage Parcels

Chef

:Divya Burman

Recipe Servings

:4

Recipe Cook Time

:25 Minutes + Time to marinate chicken

Recipe Rating

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Ingredients

  • 250 gm chicken mince

    1 egg white

    2 Tbsp spring onion, chopped

    2 Tbsp carrots, chopped

    2 Tbsp mushrooms, chopped

    1/2 tsp chilli garlic paste

    1 Tbsp soya sauce

    1/2 chicken stock cube crumbled

    Black pepper and salt, to taste

    1 Tbsp sesame oil

    1 Tbsp ginger, chopped

    1 tsp castor sugar

    2 Tbsp ginger juice

    1 big Chinese cabbage leaves removed and blanched in hot water (molding consistency)


    Serve with:

    Soy and vinegar with ginger slivers and green chillies

    Sriracha sauce

Method

Mix the chicken mince with all ingredients (apart from the cabbage leaves). Marinate for at least 4 hours or overnight.

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.

Steam well (20 minutes approx.) in a steamer. Serve in a bamboo basket with your favorite sauces.

Key Ingredients: Chicken, Egg, Spring Onion, Carrot, Mushroom, Garlic, Soya Sauce, Chicken Stock, Black Pepper, Salt, Sesame Oil, Ginger, Castor Sugar, Cabbage, Vinegar, Green Chillies


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