1STEP 1 | Separate the baby cabbage leaves and wash clean; soak goji berries in water and drain.
Steamed Baby Chinese Cabbage Stuffed with Shrimp Paste
Exquisite blossom presentation pairing sweet cabbage with bouncy shrimp paste!
A stunning Chinese New Year banquet delicacy crafted by Master Steve Lee. Tender baby cabbage leaves are gently wrapped around bouncy shrimp paste to resemble blooming blossoms, crowned with ruby goji berries, steamed briefly and glazed with a crystal-clear sheen.
Time26min
Suitable-
Method-
OccasionChinese New Year
Season-
When Grandpa Meets Maria - Feasts Of Life
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Blanch the cabbage leaves in boiling water for a few seconds until pliable, then remove immediately.
3STEP 3 | Lay the blanched cabbage leaf flat, place a spoonful of shrimp paste in the center, and wrap into a flower bud shape.
4STEP 4 | Top each stuffed cabbage flower with a goji berry in the center, and arrange them neatly in a round pattern on a steaming plate.
5STEP 5 | Place the plate into a steamer with boiling water, cover, and steam over high heat for 4-5 minutes until the shrimp paste is cooked through.
6STEP 6 | In a small pan, simmer the juices released from steaming (or clear broth) with cornstarch slurry until glossy and translucent (glass glaze).
7STEP 7 | Carefully remove the steamed dish from the steamer, drizzle the clear glass glaze all over the top for a glistening finish, and garnish with carved bok choy.
Tips and Pitfalls
Quick Blanch to Avoid Tearing
Raw cabbage leaves snap easily; blanching them for just a few seconds softens the fiber for easy rolling.
High Heat Fast Steaming
Shrimp paste cooks quickly; steaming for 4-5 minutes maintains bouncy texture and juicy sweetness.
Cook Starch Fully for Glass Glaze
The starch slurry must come to a full boil to achieve a crystal-clear, shiny glass glaze finish.
Goji Berry Red Accent
Placing a red goji berry at the flower center adds contrasting color and festive celebration.
Overview
A stunning Chinese New Year banquet delicacy crafted by Master Steve Lee. Tender baby cabbage leaves are gently wrapped around bouncy shrimp paste to resemble blooming blossoms, crowned with ruby goji berries, steamed briefly and glazed with a crystal-clear sheen.
