1 pound lean ground beef or pork 3CUPS cooked sticky rice 2-3 sliced mushrooms preferrably shiitake mushrooms but any mushrooms work. 1CUPS cooked pork belly could use raw but I prefer cooked in this 3TBSP sliced green onions 2TBSP each garlic & ginger, minced 14-18 pieces of napa cabbage with stem cut off 2TBSP each soya sauce, oyster sauce & cornstarch 1 egg
I get the kettle going with water, and pour the hot water over the napa cabbage for about 5 minutes. Then drain. Mix everything in a bowl together minus the cabbage. I use my hands for this, you want it well combined.Get a work surface all prepped. I like to fill a few at a time so need some room. I take a good 3TBSP + of filling and make them inside cylinders in my palm. Put the fillings towards bottom near stem. Starting at stem roll up and over. Putting seal side down in your steamer.I had ran out of bigger cabbage pieces so made some with cabbage wrapped around a ball like a dim sum and then I ran out of cabbage lol so thinly sliced a few carrots and put the last filling on them, which I made into balls.
Gotta have a dipping sauce! 1TBSP each soya sauce, rice vinegar, garlic minced, and ginger minced 2TSBP sweet chili 1TSP sugar 1TSP crushed Chilis, optional Delicious sauce that can be used for a variety of stuff! The kids love it.
Steam about 30-40 minutes.
I say dipping sauce, nah, we pour that right on! Yum. We can’t wait to hear what you think.
