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
Batter
Chinese cabbage
Filling
Capuns
To serve
Utensils
For a wide ovenproof dish of approx. 1 ½ litre capacity
How it's done
Batter
In a bowl, mix the flour with all the other ingredients up to and including the salt, cover and leave to stand for approx. 30 mins.
Chinese cabbage
Blanch the leaves for approx. 1 min. per batch, remove. Refresh in cold water, drain, place on a tea towel, pat dry.
Filling
Heat the butter in a pan. Add the onions, sauté for approx. 5 mins. Add the garlic, cook briefly. Remove the onions, allow to cool slightly. Add the mint, cheese and onions to the batter, mix, season. Place 1-2 tbsp of filling on each cabbage leaf, fold the sides of the leaf inwards, roll up.
Capuns
Bring the water, cream and soya sauce to the boil in a wide pan. Reduce the heat. Add the capuns, cover and simmer for approx. 8 mins. Remove the lid and simmer for a further 5 mins.
To serve
Serve the capuns with the sauce, top with the cheese, fried onions and reserved mint.
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