Crunchy Cabbage Shumai

|  CABBAGE QUICK PICKLING PROCESS TAKES ABOUT 30 MIN  |
 

for two servings

1/4 or 4-5 leaf / MEDIUM CABBAGE
1/2 lb / GROUND PORK
1/2 / MEDIUM ONION
2 tsp / POTATO STARCH

for mix sauce

1 1/2 tbsp / POTATO STARCH
1 tbsp / SOY SAUCE
1 tbsp / SESAME OIL
1 pinch / SALT

KARASHI MUSTARD or DIJON MUSTARD to serve
SOY SAUCE and RICE VINEGAR in equal amount for dipping
SALT

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1. Remove the hard center of cabbage and cut into thin slices. Use a slicer if you own one.
2. Put in a plastic bag, sprinkle 1/2 tsp of salt and massage. Let it sit until compressible, 30 min to overnight .
3. Squeeze excessive water out of cabbage by hand. Put in a bowl and add 2 tsp of potato starch. Mix and put aside.
4. Chop onion into small fine pieces.
5. Combine mix sauce ingredients, chopped onions and pork in a bowl. Knead well by hand.
6. Make the mix into 15-18 balls. Wrap with cabbage.
7. Steam over high heat for about 10-15 min.
8. Serve hot with dipping sauce and mustard.

notes:

• Cabbage needs to be soft thin strips for easy wrapping.
• Keep the size of each ball less than 1-1 1/4" (2.5-3 cm) without cabbage layer to steam throughly.

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adopted from Kondate Yarikuri Benricho by Mook

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