Steamed Cabbage Pillows

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Steamed Cabbage Pillows

Who would have thought a pillow could taste so good?

Yield: Serves 4 to 6


1/4 pound medium raw shrimp, shelled, deveined and finely chopped

1/4 pound boneless pork or boneless, skinless chicken, finely chopped

4 medium mushrooms, thinly sliced

1 tablespoon chopped cilantro (optional)

4 to 6 large Napa cabbage leaves

Marinade Ingredients:

2 tablespoons soy sauce

2 teaspoons dry sherry

1 teaspoon cornstarch

1/4 teaspoon white pepper

Sauce Ingredients:

1/3 cup chicken broth

1 tablespoon oyster-flavored sauce

1 tablespoon dry sherry

1 teaspoon chili sauce

1 teaspoon cornstarch

Combine marinade in a bowl. Add shrimp, meat, mushrooms and cilantro; mix well. Let stand for 10 minutes. Combine sauce ingredients in a small pan. In a large pot of boiling water, boil cabbage leaves just until limp, 2 to 3 minutes. Drain, rinse with cold water and drain again. To make each pillow: Place a leaf on work surface. Spread 1/4 cup shrimp filling in center of leaf. Fold in top, bottom and sides of leaf to form a square shape. Place one pillow, folded side down, in a heat-proof dish. Place a steam rack in electric wok so it sits 2-inches from the bottom of the wok. Add 3 cups water and set electric wok to 475 degrees F. Cover and bring to steam for 8 minutes. Remove from wok and transfer pillows to a serving plate. Bring sauce ingredients to a boil over medium heat, stirring until it thickens. Pour sauce over cabbage pillows.
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