Cabbage Wrapped Dim Sums

Methods

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