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Stuffed Leaves

May 22, 2009

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I’ve not been posting for awhile due to exams, but I’m back now! These were made a month ago, before the panic really started kicking in. Since then I’ve been living off rice with eggs and tomato, or eggs and mushrooms, or eggs and courgettes, or some variation of that. The leaves are mysteriously labelled “spring greens” from Sainsbury’s (a supermarket in England), but I didn’t really care as they were half price. They’re stuffed with a mixture of turkey mince and then steamed; you can see the juices dripping from the cut piece. It is a little time-consuming, but there’s something rather soothing about rolling up the stuffing into not-so-perfectly shaped rolls each time if you’re a failed perfectionist like me.

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IMG_4220Your stuffing ingredients: chopped rehydrated Chinese mushroom, minced garlic, finely diced onion, and turkey mince with a dollop of oyster sauce.

IMG_4224You’ll need to blanch the leaves before being able to roll them up. I made this mistake the first time and my rolls kept unravelling. Also, pick larger leaves.

IMG_4227If you’re using “spring greens”, cut out the stem so you get two separated halves.

IMG_4231Place about a teaspoon of the meat mixture onto one end of the leaf, and start rolling. It’s kind of tricky to figure out a way to roll it so that you get perfectly rectangular ones (and mine certainly didn’t turn out that way), but as long as none of the meat is trying to escape, it’s all good.

IMG_4232I made a lot more than I thought I would! You only really need very little filling for each roll, but it doesn’t feel like you’re eating a small amount, if you know what I mean.

IMG_4235Steam on medium heat for about 15 minutes, and then keep checking every 5 minutes because I’m terrible at gauging cooking times.

Stuffed Leaves

(approximate measurements; adjust to your taste)

  • 100g turkey mince (or pork mince)
  • 1 tablespoon oyster sauce
  • 1 clove of garlic, minced
  • 1 small onion, finely diced
  • 1 rehydrated Chinese mushroom, chopped
  • spring greens (or cabbage, or whatever vegetable that has relatively large leaves)

Bring a small saucepan of salted water to the boil. In the meantime, mix up your meat and the rest of the stuffing ingredients (everything listed above minus the greens). You can add or substitute whatever ingredients you’d like; this recipe isn’t fussy.

When the water is ready, drop one leaf at a time into the boiling water and blanch for 10-20 seconds, until it turns bright green. As soon as that happens, take it out and shock it in a bowl of ice water. Repeat for all the other leaves and drain on paper towels.

Cut off any hard stems. If you’re using spring greens, you’ll find it leaves a “V” in the middle of your leaf. Continue cutting towards the top so that you have two halves. As I found out the first time, it’s much harder to roll when you have a big gaping gap in your leaf, and you don’t need that much to cover the stuffing anyway. Place a teaspoon of the meat mixture onto a corner and start rolling, making sure there are no gaps for the meat to fall out of. Steam for 15 minutes, and check every 5 minutes to test for doneness after that. If you want them to be extra tasty, instead of using plain water to steam, use the liquid from the rehydrated Chinese mushroom.

Serve hot with steamed rice.

IMG_4236Mmm, meat juice.

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4 Comments leave one →
  1. Gabo permalink
    May 23, 2009 6:54 pm

    Ooh, I have to try a vegan variation of this. ๐Ÿ˜€

    And I like that you called a shitake mushroom as “Chinese mushroom”, tee hee.

    • Dawn permalink*
      May 23, 2009 10:45 pm

      Mmm, I’m thinking you could go either the oriental route, or go the other way and use beans…either way, it’s nom-worthy.

  2. lailablogs permalink
    May 23, 2009 9:48 pm

    Nice idea … looks delicious .. Laila .. http://lailablogs.com/

    • Dawn permalink*
      May 23, 2009 10:45 pm

      Thanks! This is what happens when I procrastinate from studying ๐Ÿ˜‰

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