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Fast Guide to Homemade Yummy Layered and Steamed Chinese Cabbage Leaves and Pork Mince

Wishing to dine Layered and Steamed Chinese Cabbage Leaves and Pork Mince a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe is going to guide you with useful procedures on producing a Layered and Steamed Chinese Cabbage Leaves and Pork Mince like a famous chef made.

Layered and Steamed Chinese Cabbage Leaves and Pork Mince

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 cook layered and steamed chinese cabbage leaves and pork mince you only need 14 ingredients and 13 steps. Here is how you cook it.

To make an unforgettable Layered and Steamed Chinese Cabbage Leaves and Pork Mince, here are the materials required:

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

After readying the components, next you are ready to make your tasty Layered and Steamed Chinese Cabbage Leaves and Pork Mince by following the guidances below:

  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..

Recipe : Layered and Steamed Chinese Cabbage Leaves and Pork Mince

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