Feel like a masterchef with these Cabbage Leaf Dim Sums with Hearty Broth and give your friends and taste buds dim sum-thing to talk about. Fresh is how we’d describe these and fresh is how you’ll feel with this punchy combination of herbs, garlic, ginger, chilli and veg with the goodness of both beef and vegetable broth for some nutrition, zinc and B vitamin lovin’.
Add the chicken mince to a bowl with the ginger, garlic, pinch of salt and 4 drops of sesame oil, mix and set aside.
Cut the cabbage leaves in half discarding the thick vein.
Bring a small pot of salted water to the boil, cook the cabbage leaves for 2 minutes, remove and then set aside in ice cold water.
Using the same water bring the vegetable and chicken broth to the boil, add in carrot, more sliced ginger, tamari and sesame oil.
To make the dumplings, place a cabbage leaf on a flat surface, place 2 tsp of chicken mixture 2cm from the front edge and fold over both sides and roll up like a spring roll. Tie with a spring onion bow, repeat for all remaining dumplings.
Place a steamer over the broth saucepan and add the parcels into the steamer, covering with a lid. Steam for 10 -12 mins.
Taste the broth and season as desired with tamari & lime.
Serve in your favourite bowl with spring onions and coriander.
Add the chicken mince to a bowl with the ginger, garlic, pinch of salt and 4 drops of sesame oil, mix and set aside.
Cut the cabbage leaves in half discarding the thick vein.
Bring a small pot of salted water to the boil, cook the cabbage leaves for 2 minutes, remove and then set aside in ice cold water.
Using the same water bring the vegetable and chicken broth to the boil, add in carrot, more sliced ginger, tamari and sesame oil.
To make the dumplings, place a cabbage leaf on a flat surface, place 2 tsp of chicken mixture 2cm from the front edge and fold over both sides and roll up like a spring roll. Tie with a spring onion bow, repeat for all remaining dumplings.
Place a steamer over the broth saucepan and add the parcels into the steamer, covering with a lid. Steam for 10 -12 mins.
Taste the broth and season as desired with tamari & lime.
Serve in your favourite bowl with spring onions and coriander.
Cabbage Leaf Dim Sum with Hearty Broth
With Chicken Bone Broth Homestyle Original
A bit cheffy
4
30 min
Feel like a masterchef with these Cabbage Leaf Dim Sums with Hearty Broth and give your friends and taste buds dim sum-thing to talk about. Fresh is how we’d describe these and fresh is how you’ll feel with this punchy combination of herbs, garlic, ginger, chilli and veg with the goodness of both beef and vegetable broth for some nutrition, zinc and B vitamin lovin’.
Add the chicken mince to a bowl with the ginger, garlic, pinch of salt and 4 drops of sesame oil, mix and set aside.
Cut the cabbage leaves in half discarding the thick vein.
Bring a small pot of salted water to the boil, cook the cabbage leaves for 2 minutes, remove and then set aside in ice cold water.
Using the same water bring the vegetable and chicken broth to the boil, add in carrot, more sliced ginger, tamari and sesame oil.
To make the dumplings, place a cabbage leaf on a flat surface, place 2 tsp of chicken mixture 2cm from the front edge and fold over both sides and roll up like a spring roll. Tie with a spring onion bow, repeat for all remaining dumplings.
Place a steamer over the broth saucepan and add the parcels into the steamer, covering with a lid. Steam for 10 -12 mins.
Taste the broth and season as desired with tamari & lime.
Serve in your favourite bowl with spring onions and coriander.
Add the chicken mince to a bowl with the ginger, garlic, pinch of salt and 4 drops of sesame oil, mix and set aside.
Cut the cabbage leaves in half discarding the thick vein.
Bring a small pot of salted water to the boil, cook the cabbage leaves for 2 minutes, remove and then set aside in ice cold water.
Using the same water bring the vegetable and chicken broth to the boil, add in carrot, more sliced ginger, tamari and sesame oil.
To make the dumplings, place a cabbage leaf on a flat surface, place 2 tsp of chicken mixture 2cm from the front edge and fold over both sides and roll up like a spring roll. Tie with a spring onion bow, repeat for all remaining dumplings.
Place a steamer over the broth saucepan and add the parcels into the steamer, covering with a lid. Steam for 10 -12 mins.
Taste the broth and season as desired with tamari & lime.
Serve in your favourite bowl with spring onions and coriander.
