Thousand Layer Cabbage Recipe
Ingredients
| 1/2 head medium Chinese cabbage | ||
| Cornstarch | 2 Tablespoon | |
| Ground pork | 1/2 pound | |
| Onion | 2 Tablespoon, minced | |
| Ginger | 1 Teaspoon, finley minced | |
| Salt | 1/2 Teaspoon | |
| Cornstarch | 1 1/2 Teaspoon | |
| Dark soy sauce | 1/2 Teaspoon | |
| Oyster | 1 1/2 Teaspoon, flavored | |
| Sugar | 1/2 Teaspoon | |
| Cornstarch | 1 3/4 Teaspoon | |
Directions
1. Cook cabbage leaves for 2 minutes in boiling water. Dry and sprinkle leaves with cornstarch. Reserve.
2. In a large bowl, combine filling ingredients and mix well; set aside.
3. Spread filling mixture thinly and evenly on each leaf approximately V" (0.75 cm) thick. Stack leaves on a plate, one on top of the other, with meat facing down.
4. Steam stuffed cabbage for 18-20 minutes over medium-high heat.
5. While steaming, prepare sauce. Combine all ingredients except cornstarch solution and bring to a boil. Thicken with cornstarch solution and keep warm.
2. In a large bowl, combine filling ingredients and mix well; set aside.
3. Spread filling mixture thinly and evenly on each leaf approximately V" (0.75 cm) thick. Stack leaves on a plate, one on top of the other, with meat facing down.
4. Steam stuffed cabbage for 18-20 minutes over medium-high heat.
5. While steaming, prepare sauce. Combine all ingredients except cornstarch solution and bring to a boil. Thicken with cornstarch solution and keep warm.
Chef
