• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Pastry dough (sift together):
  • 300g Tang Meen Fun (wheat starch flour)
  • 50g tapioca flour
  • 25g glutinous rice flour
  • 1 tbsp lard or vegetable shortening
  • 375ml boiling water, add 1/2 tsp salt
  • A few drops of apple green colouring
  • Filling:
  • 300g medium-size prawns, shelled and chopped coarsely
  • 100g water-chestnuts
  • 50g pork fat, cubed, parboiled and drained dry
  • Seasoning:
  • 1 tbsp sugar
  • 1/2 tbsp salt
  • 1/4 tsp monosodium glutamate
  • 1 tbsp sesame oil
  • a dash of pepper
  • 1 tbsp tapioca flour


  1. Put the sifted flour into a mixing bowl. Pour in hot boiling water and mix thoroughly with a small rolling pin. Add the shortening and knead into a soft and pliable dough. Cover with a damp cloth and leave aside for five minutes. Roll dough into a long strip and cut into small, even pieces.
  2. Roll each piece flat with a small rolling pin. Add a spoonful of filling. Hold the pastry dough in between your palms. Tighten the centre portion, leaving the edges free to fall down slightly. Use a small brush to lightly tint the edges green to form the cabbage leaves.
  3. Place the dainty cabbages on a greased tray and steam over boiling water for seven to eight minutes. Remove from steamer and brush lightly with corn oil to get the shine.
  4. To make filling: Mash the water-chestnuts, then chop coarsely and squeeze dry. Mix prawns with the seasoning. Add in the pork fat and water-chestnuts. Leave in the refrigerator for half an hour.

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