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Steamed Chinese Cabbage Parcels

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Steamed Chinese Cabbage Parcels
  • Chef:
  • Recipe Servings: 4
  • Cook Time:
  • The flour wrappers have been displaced by blanched cabbage wrappers. The feeling of eating dim sums remains but the calories don't pile on. Stuffed with a yummy chicken mince filling, these steamed parcels are a delight to eat.


  • 250 gm chicken mince
  • 1 egg white
  • 2 Tbsp spring onion, chopped
  • 2 Tbsp carrots, chopped
  • 2 Tbsp mushrooms, chopped
  • 1/2 tsp chilli garlic paste
  • 1 Tbsp soya sauce
  • 1/2 chicken stock cube crumbled
  • Black pepper and salt, to taste
  • 1 Tbsp sesame oil
  • 1 Tbsp ginger, chopped
  • 1 tsp castor sugar
  • 2 Tbsp ginger juice
  • 1 big Chinese cabbage leaves removed and blanched in hot water (molding consistency)

  • Serve with:
  • Soy and vinegar with ginger slivers and green chillies
  • Sriracha sauce


  1. Mix the chicken mince with all ingredients (apart from the cabbage leaves). Marinate for at least 4 hours or overnight.
  2. Now take cabbage leaves and put a tablespoon of mince in the center of leaf and tie up with spring onion green stem. Chop the extra stem.
  3. Steam well (20 minutes approx.) in a steamer. Serve in a bamboo basket with your favorite sauces.