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INGREDIENTS:
Filling:
1/4 lb ground pork
1 tsp soy sauce
1 scallion, chopped
1 tbsp. Vegetable oil
1 tbsp. fresh ginger, minced
2 cloves garlic, minced
1 tbsp panda oyster sauce
2 Tablespoons lotus root, finely chopped

Wraps:
Cabbage head
Green onion

Spicy broth:
2 Tbsp canola oil
1 Tbsp. minced ginger
4 garlic cloves, minced
1 star anise
1 bay leaf
Red chili pepper, finely sliced
1 tsp. Spicy bean paste
4 cups vegetable broth
2 tsp. Soy sauce
Scallions for garnish

To make the filling, take a large mixing bowl, add the filling ingredients, and stir thoroughly to combine.

To make the wraps, bring a pot of water and some salt to a boil. In a separate bowl, add ice water and set to the side. Take your head of cabbage and place it in the pot of water if you cannot peel each individual leaf, and stir it around until a leaf begins to peel off. Once it’s peeled off and reaching a vibrant green, take it out and plunge into the cold water to stop it from cooking. If you can peel each leaf off the head of cabbage, you can dad these to the boiling water individually or as a group and repeat the same process. Once you are finished with the cabbage, repeat the process for your green onions.

Once the cabbage leaves are cooked, dry them off on a paper towel, and carefully use a knife to cut off the thicker and less malleable spine, and also remove some of the bottom part of the cabbage leaf so only the most flexible and bendy parts are left. Add your filling to the center and carefully wrap the cabbage leaf up on each side, then use your green onions to tie a knot and seal the deal. Do this for the rest of the cabbage leaves until you have wrapped up all your jade parcels.

Heat oil in a 6- to 8-qt. pot over high heat. Add ginger and garlic and stir-fry until fragrant, 30 seconds to 1 minute. Add spices, chiles, and chile bean paste and fry, stirring, 1 minute to release flavors. Add broth and bring to a boil, covered; then lower heat and simmer, covered, 30 minutes to blend flavors.

While the broth is cooking, steam your jade parcels for 15-20 minutes until the insides are cooked through.

Add broth to a bowl and place your jade parcels on top.


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About Feast of Fiction:

Feast of Fiction is a fun and innovative cooking show dedicated to creating your favorite fantastical and fictional recipes from books, movies, comics, video games and more! Hosts Jimmy Wong and Ashley Adams craft up the real-life equivalent of fictional dishes to pay homage in a genuine, geeky, and lively way. Jimmy Wong brings a wealth of gamer and nerd cred to the table and baking extraordinaire Ashley Adams provides the much needed culinary wisdom to create these unique and awesome dishes. This quirky duo offers an array of creative and simple recipes that will help inspire your pop culture related dinner party or just a fun night at home with family and friends.

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