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🍽️ Steamed Chinese Cabbage with Meat Filling

220 kcal · 30 min · 4 servings

Ingredients

• 250 g tender Napa cabbage
• 250 g pork tenderloin
• 250 g shrimp (kitchen-ready, peeled)
• 4 egg whites
• 20 g cornstarch
• salt
• pepper (from the mill)
• 2.5 tbsp rice wine
• 250 ml chicken broth
• 2 tbsp chive rings

Instructions

1. 1. Cut the pork fillet and shrimp into bite-sized pieces.
2. 2. Grind the pork fillet through the meat grinder on the finest setting.
3. 3. Grind the shrimp through the meat grinder on the finest setting.
4. 4. Mix the ground pork and shrimp together in a bowl.
5. 5. Season the meat mixture with salt, pepper, and rice wine.
6. 6. Thoroughly wash the Chinese cabbage leaves under running water.
7. 7. Flatten the thick leaf ribs by slicing them, so the leaves roll up better.
8. 8. Halve the Chinese cabbage leaves lengthwise.
9. 9. Fill a pot with plenty of water and bring it to a boil.
10. 10. Place the Chinese cabbage leaves in the boiling water for about 1 minute (blanching).
11. 11. Remove the leaves immediately and shock them under cold water.
12. 12. Let the leaves drain well and place them on a plate.
13. 13. Whisk the egg white and cornstarch together in a small bowl.
14. 14. Fold the egg white and cornstarch mixture into the meat and shrimp filling.
15. 15. Pour the chicken broth into a pot fitted with a steamer insert.
16. 16. Fill the Chinese cabbage leaves lengthwise with the meat mixture.
17. 17. Carefully place the filled leaves on the steamer insert with the filling facing up.
18. 18. Steam the filled leaves for 10 to 15 minutes until cooked through.
19. 19. Arrange the steamed leaves on a serving plate.
20. 20. Pour the remaining broth from the pot over the filled leaves.
21. 21. Garnish the dish with sliced scallions.
22. 22. Sprinkle with chopped chili peppers to taste and serve.

Nutrition per serving

• kcal: 220
• Protein: 34 g · Fett/Fat: 6 g · Carbs: 6 g