Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chinese cabbage
Filling
Rolls
Dipping sauce
How it's done
Chinese cabbage
Blanch the leaves in batches in boiling salted water for approx. 1½ mins. Remove, refresh in cold water, place the leaves on a tea towel, allow to dry slightly.
Filling
Place the meat in a bowl, add the onion and all the other ingredients up to and including the pepper, knead well by hand until the ingredients have combined to form a compact mass. Spread the filling on top of the leaves, fold the sides of the leaves inwards, roll up tightly.
Rolls
Heat 1 tbsp of oil in a wide, non-stick frying pan. Fry the rolls in batches over a medium heat for approx. 5 mins. all over. Remove, reduce the heat, return all of the rolls to the pan. Pour in the water, cover and cook for approx. 5 mins. until soft.
Dipping sauce
Combine the soya sauce with all the other ingredients up to and including the chilli. Plate up the rolls, sprinkle with the sesame seeds, serve with the soya dipping sauce.
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