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nosebear:

Steamed Cabbage Buns
A kind of Chinese themed version of the Greek dolma, these cabbage buns are full of flavour. Best enjoyed with a soy sauce, garlic and chilli dipping sauce to add a little extra bite to the rolls.
8 cabbage leaves
400g minced pork
handful of pre boiled rice
1 tsp cornflour
1/2 tsp chilli powder
1 egg, lightly beaten
Boil a large saucepan of water and add the cabbage leaves. Blanch them for around a minute and a half, take them out and leave to dry. Mix the pork, rice, cornflour, chilli powder and the egg together. Divide into 8 parts and add one part to each of the cabbage leaves.  Wrap the cabbage leaves around the pork and place seam side down in a steamer.
Cook in a steamer for 10 minutes and serve with dipping sauce.
Zoom Info
Camera
Nikon COOLPIX S200
ISO
300
Aperture
f/3.1
Exposure
1/125th
Focal Length
6mm

nosebear:

Steamed Cabbage Buns

A kind of Chinese themed version of the Greek dolma, these cabbage buns are full of flavour. Best enjoyed with a soy sauce, garlic and chilli dipping sauce to add a little extra bite to the rolls.

  • 8 cabbage leaves
  • 400g minced pork
  • handful of pre boiled rice
  • 1 tsp cornflour
  • 1/2 tsp chilli powder
  • 1 egg, lightly beaten

Boil a large saucepan of water and add the cabbage leaves. Blanch them for around a minute and a half, take them out and leave to dry. Mix the pork, rice, cornflour, chilli powder and the egg together. Divide into 8 parts and add one part to each of the cabbage leaves.  Wrap the cabbage leaves around the pork and place seam side down in a steamer.

Cook in a steamer for 10 minutes and serve with dipping sauce.

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