Siu mai

Lan Tu

1 lb lean ground pork

¼lb shrimp, minced

1 small cabbage

6 tbsp carrots, finely chopped (I grated it)

2 green onions, chopped

1 egg white

1.5 tbsp ginger, grated

1.5 tbsp sesame oil

2 tbsp coconut aminos (or soy sauce)

1 tsp sea salt

½ tsp white pepper

subheading: Directions:

1. Core the cabbage and then boil until it softens and the leaves separate. Set aside.

2. Combine the rest of the ingredients together in a bowl.

3. Using the smallest leaves, shape it into a “cup” with your hand and fill 1 tbsp of the meat mixture. Make sure you press the meat mixture against the leaf so that it sticks onto it.

4. Once you get to the bigger cabbage leaves, you can cut it to smaller size and/or just manipulate it so that it shapes like the other previous siu mais.

5. Pour 1 cup water into IP liner. Set steamer basket/trivet (or use a bamboo steamer insert if you have one lined with parchment paper) and place the siu mais on top.

6. HP 3 mins, 5 mins NR, and then QR the rest.

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