Shrimp and Cabbage Buns

Name: Shrimp and Cabbage Buns
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Chinese cabbage; 50g Minced pork; 40g Shiitake Mushrooms; 100g Fresh shrimp; Some oil; Some salt; Some Cooking Wine; Some Sugar; Some Chicken Essence; Some pepper; Some ginger; Some shallot; Some Fresh soy; Some Water starch

by Old lady who loves to dance

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Chinese cabbage was originally a dish for the poor and common people. Although we are not in the Great North, in winter, we are used to buying so many Chinese cabbage and keeping it at home. If it rains or snows, I don’t have to worry about having no vegetables to eat.
To make a Chinese cabbage dish today, I still want to have some of the characteristics of our coastal people-put some sea prawns, it looks good and delicious, and it is more nutritious.
This dish is suitable for both children and the elderly, and it is also very good for hospitality! "

Shrimp and Cabbage Buns

1. Wash the Chinese cabbage before you are ready to eat, wash and soak the shiitake mushrooms, and chop them.
Wash the sea prawns.

2. Choose large cabbage leaves and blanch them in oiled boiling water for 1.5 minutes.

3. Take it out and over cool water.

4. Remove the thick rod and repair it into a round shape for later use.

5. Remove the head and shell of the sea prawn, leave the tail, remove the sand thread, marinate with cooking wine, salt, and rinse.

6. Chop the Chinese cabbage and the thick Chinese cabbage stalks and knead them with salt.

7. Squeeze out the Chinese cabbage juice and set aside.

8. Heat the oil in the pot, put down the ginger and sauté.

9. Put down the minced meat and shiitake mushrooms, stir-fry with cooking wine.

10. When the minced meat turns color, put down the Chinese cabbage and stir fry for 1 minute.

11. Add salt, sugar, chicken bouillon, pepper, chopped green onion, stir well and serve.

12. Blanch the green onion leaves with boiling water and remove them.

13. Take a piece of Chinese cabbage leaf and put 2 tablespoons of Chinese cabbage and mushroom mince.

14. Gently roll up and wrap, and tie with green onion leaves.

15. Tuck a sea prawn in it, with its tail up.

16. Steam over water for 4 minutes.

17. Take it out for 1 minute.

18. Pour the water in the steaming dish into the pot, add water starch, add salt, pepper, fresh soy, chicken essence, chopped green onion, and boil it into a sauce.

19. Just pour it on the shrimp and cabbage bag.

Tips:
1. The stuffing of Chinese cabbage must be squeezed dry, otherwise the water will not be easy to pack.

2. If you accidentally break the cabbage leaf, you can put a small piece of leaf inside and wrap it.

3. If the filling is salty, the sauce can be omitted.

4. The steaming time depends on the size of the shrimp and the size of the cabbage bag.