Food Network UK

Steamed Buddha's Hands

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Ingredients

  • 8 large napa cabbage leaf
  • 8 ounces ground pork
  • 1.50 teaspoons gingerroot
  • 0.50 teaspoon salt
  • 1 tablespoon sake
  • 1 eggs
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup fresh peas

Use imperial measurements

Method

How to make Steamed Buddha's Hands

  • Separate the cabbage leaves removing the soft, leafy portion; only the firm, white part is used.
  • Slit each leaf lengthwise at 1/4-ince intervals to within 3/4-inch of the top and bottom.
  • In a large pot of boiling water, add the leave and boil for 1 minute. Drain.
  • In a bowl combine ground pork with ginger, salt, sake, and egg.
  • Sprinkle cornstarch on cooked cabbage leaves. Spread pork mixture across each leaf and fold the leaf over to enclose the filling. The folded stuffed cabbage should remind you of hands.
  • In a steamer, heat water. Arrange stuffed cabbage leaves on a plate, seam side down, and place them in the hot steamer for 15 minutes. Reserve the broth in the steamer for the sauce.
  • Combine reserved broth with water to measure 1 cup and bring to a boil in a saucepan. Add soy sauce and cornstarch paste and return to a boil; remove from heat.
  • Cook the peas briefly in boiling water, just until tender.
  • Arrange steamed Buddha's hands on individual plates. Sprinkle with cooked peas and pour the hot sauce over the cabbage.
  • Serve hot with steamed rice.

(Courtesy of Food.com)