SNACKS!!

chilli2cherry.com

STEAMED CABBAGE DUMPLINGS

Cabbage leaves (small) 8pcs

FILLING-

Chicken mince 75gms

Chopped ginger 5gms

Chopped garlic 5gms

Red pepper (brunnoise) 5gms

Salt to taste

Peppercorns (crushed) 2nos

Chilli flakes a pinch

Coriander leaves ½ tspn

Egg white ¼ nos

Onions (grain size) 5gms

PREPARATION:

Prepare a force meat mixture by chopping the filling mixture into a paste consistency. Add in egg white and seasoning and chill the mixture. Blanch the cabbage leaves in boiling salted water. Drain and refresh the leaves. Remove the thick midrib so that the leaves become plain. Take a marble sized filling and place in the centre of the leaf with the help of a muslin cloth, shape out the leaf into a ball. Repeat for all the leaves. Place the cabbage balls in a steamer and steam the leaves for 10 minutes. Remove, dish out and serve with soya sauce.

An excellent dimsum, served with tea.