Chicken siumai with Chinese cabbage

The tender core of chicken siumai, scented with garlic and sesame oil, is wrapped in a thin, fragrant blanket of Chinese cabbage, creating a tantalizing combination of textures: soft on the inside, fluffy on the outside. When steamed, the cabbage softens with a warm sheen, while the warm steam combines with the siumai spices, inviting a delicious aroma into the air. The first bite melts in your mouth, bringing with it the sensation of a comforting yet enticing home-cooked meal. This dish is simple yet elegant, ideal for a light yet memorable meal.

Ingredients

Steps

Wash and soak the mushrooms in hot water, so it only takes 1/2 hour.
Wash and clean the chicken then
Finely chop
Prepare the chicken marinade: 2 cloves of finely chopped garlic, 1/2 tsp salt, 1/2 tsp pepper powder, 1/2 tsp flavoring, 1/2 tsp sugar, 1 tsp sesame oil
Add the chicken to the seasoned bowl
Add 1 tbsp flour and 1 tbsp cornstarch
Add 1/4 baking powder
We wash and chop the mushrooms that have been soaked.
Add mushrooms
We break the eggs and add the egg whites to the mixture.
Stir until evenly mixed
Once the dough is ok, cover and rest, I rest for 30 minutes
Heat the water
Wash the cabbage
cut the cabbage stems and divide them into 2
The water is hot, add the cabbage until it wilts, it doesn't take long, 1 minute.
Lift and drain
We cut the carrots a little and finely chop them for the topping.
Prepare 1 tbsp flour to be rubbed into the cabbage before we roll the meat as a glue.
Prepare one slice of cabbage that has been coated and coat with flour
Add half a tablespoon of meat and
Then we roll it up
Here's the result
Let's heat up the pan with enough water, sorry I missed taking the picture
After boiling, add the siumai.
Cover and cook for 8 minutes on low heat
After 8 minutes it's cooked, right?
Siumai can be enjoyed, guys, with chilli sauce, soy sauce or just add black vinegar according to taste.