Cabbage Wrapped Dim Sums

About Cabbage Wrapped Dim Sums

Ingredients

• Cabbage cups 4
• Cottage cheese (paneer), grated ¾-1 cup
• Small carrot, grated ½ cup
• French beans, chopped 6 to 8
• Spring onion greens, chopped 1 to 2 stalks
• Ginger, finely chopped ½ inch
• Black peppercorns, crushed to taste
• Salt to taste
• Soy sauce 1 tbsp
• Vinegar 1 tsp
• Spring onion greens strips 4
• Sweet chilli sauce to serve

How to Make Cabbage Wrapped Dim Sums (Stepwise Photos)

Method

1. Line a bamboo steamer with a parchment paper.
2. Heat 1-1½ cups water in a non-stick wok.
3. Discard the hard vein of cabbage cups and blanch in hot water for 30 seconds and drain on a plate.
4. Keep the lined bamboo steamer in the wok with hot water.
5. Take cottage cheese, carrot, French beans, spring onion greens, ginger, crushed peppercorns, salt, soy sauce and vinegar in a bowl and mix well.
6. Place each blanched cabbage cups on the worktop. Put some cottage cheese mixture in the center, fold and wrap it.
7. Place the wrapped dim sums on the parchment paper in the hot steamer, cover and steam for 5-7 minutes.
8. Place spring onion green strips on the worktop, place each dim sum in the center of a strip and tie a knot around.
9. Arrange them on a serving platter and serve immediately with a bowl of sweet chilli sauce.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps