Back in the olden days in China, every year the farming community would have a surplus of food and this dish represents this idea of ‘abundance’. This is a traditional dish for Chinese New Year.
- 150g pork belly, shredded
- 75g Chinese sausage, shredded
- 50g bamboo shoots, shredded
- 10g red chilli, shredded
- 15g scallion, shredded
- 30g shiitake mushroom, shredded
- 10g ginger, shredded
- 10g oyster sauce
- 15ml shallot oil
- 10ml Chinese rice wine
- 6g sugar
- 6ml sesame oil
- 2g salt
- 100g chicken stock
- 4g sugar
- 4g salt
- 2g potato starch or corn flour
- 4ml Chinese rice wine
- 6 pieces Chinese cabbage leaves
- 6 chives
- 120g black sole in small pieces
- Add all the ingredients for the filling together and mix well.
- Blanch the Chinese cabbage leaves in hot water until soft and later rinse with cold water and set aside.
- Take a piece of Chinese cabbage leaf and place 2 tablespoons of the filling in the middle.
- Fold the leaf and tie with the chives into the shape of a dumpling.
- Repeat these steps for the rest of the cabbage leaves.
- Take two tablespoons of the fillings and roll it into a round shape, wrap it with half of the black sole pieces and tie with a chive, it should resemble the shape of a flower and set aside. Repeat for the second one.
- When all the dumplings are ready, together with the flowers, steam for 10 minutes.
- Cook the sauce over a medium heat until reduced to a desired consistency and drizzle the sauce onto the dish and serve.
- Reserve the remaining filling for more dumplings or add the filling to a noodle dish.
Tip: Chinese sausage is a a cured sausage, similar to salami or chorizo but with a different flavour. It can be found in Asian stores.
Recipe Credit: China Sichuan.
Photography credit: Harry Weir
Recipe Series: Chinese New Year
Award-winning restaurant China Sichuan share some of their traditional recipes synonymous with Chinese New Year, while Mak at D6 offer a modern take on some party dishes.
Recipes in this series: