Recipe review: Steamed Cabbage Dim-Sum Dumplings (Mummy, I can cook)

“When there is no desire, all things are at peace” – Lao Tsu. The Tao Te Ching ch.36

Ever since I found Shu Han’s cabbage Dim-Sum Dumplings, I save the biggest four cabbage leaves to do a simpler veganized adaptation of her recipe. Today I filled them with carrot, spring onions and soyrizo, served with soy sauce on white basmati rice.

You’ll need:
– Cabbage leaves
– Filling: Grated carrots, chopped spring garlic, chopped soyrizo
– A steaming accessory
– Soy sauce

I fried the filling with water, steamed the leaves, then filled them and steamed them again. And yes, I was good, but not as good as if I had followed the recipe (Mental note: next time do read the instructions before starting, even if her pictures and drawings are sooo cute <333).

My filling should have been marinated not fried. Should have used spring onions, not spring garlic. Should have added ginger, sesame oil, white pepper. The cabbage leaves boiled the first time not steamed. And used an actual chineese rice.

Somehow, it still managed to look ok, and I enjoyed it a lot. Will do this again, and try to improve.

5 thoughts on “Recipe review: Steamed Cabbage Dim-Sum Dumplings (Mummy, I can cook)

  1. looks yummy! don’t worry about following instructions to the tee, that’s what I enjoy most about cooking– being able to have fun and do your own variations to suit your own tastebuds! very cool that you’ve veganised it, and managed to still make it delicious! xxx

  2. Pingback: Steamed Cabbage Dim-Sum Dumplings - Weightloss Plans

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