Steamed Buddha's Hands

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 large napa cabbage leaves
• 8 ounces ground lamb
• 1 1/2 teaspoons gingerroot, peeled and grated
• 1/2 teaspoon salt
• 1 tablespoon sake
• 1 egg
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch, mixed with 1 teaspoon water
• 1/4 cup fresh peas

Recipe

• 1 separate the cabbage leaves removing the soft, leafy portion; only the firm, part is used.
• 2 slit each leaf lengthwise at 1/4-ince intervals to within 3/4-inch of the top and bottom.
• 3 in a large pot of boiling water, add the leave and boil for 1 minute. drain.
• 4 in a bowl combine ground lamb with ginger, salt, sake, and egg.
• 5 sprinkle cornstarch on cooked cabbage leaves. spread lamb mixture across each leaf and fold the leaf over to enclose the filling. the folded stuffed cabbage should remind you of hands.
• 6 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.
• 7 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.
• 8 cook the peas briefly in boiling water, just until tender.
• 9 arrange steamed buddha's hands on individual plates. sprinkle with cooked peas and pour the hot sauce over the cabbage.
• 10 serve hot with steamed rice.