prepare the cabbage leaves
Bring a large pot of water to boil.
Carefully separate the cabbage leaves, keeping them as whole as possible. Blanch the leaves in the boiling water for 1–2 minutes, or until softened and flexible.
Drain well and gently pat dry. Trim away any particularly thick or tough parts of the cabbage stem so the leaves are easier to roll if there are any.
make the chicken filling
Add the chicken mince, spring onion, carrot and garlic to a large mixing bowl.
Add the light soy sauce, oyster sauce, Shaoxing wine, chicken powder, curry powder, garam masala, coriander, white pepper and sugar.
Heat the ghee until hot, then carefully pour it over the filling. Mix everything thoroughly until evenly combined.
wrap the dumplings
Lay one cabbage leaf flat on a board.
Place approximately 1–1½ tablespoons of the chicken filling towards the bottom centre of the leaf.
Fold the bottom of the cabbage over the filling, then fold in both sides and roll upwards tightly, creating a neat cabbage parcel.
Repeat with the remaining filling and cabbage leaves.
steam the dumplings
Arrange the cabbage dumplings seam-side down in a steamer, leaving a little space between each one.
Steam over medium-high heat for approximately 15 minutes, or until the chicken is completely cooked through.
make the satay tahini sauce
Add the chilli powder, curry powder, sesame seeds and garlic to a small heatproof bowl.
Heat the oil until hot, then carefully pour it over the spices
Add the Bull Head Barbecue Sauce, sugar, msg and tahini. Mix well, then gradually add water until the sauce reaches a smooth, pourable consistency.
Taste and adjust the seasoning as needed.
serve & enjoy
Transfer the steamed cabbage dumplings to a serving plate.
Drizzle generously with the curry satay tahini sauce.
Finish with sliced spring onion greens and a drizzle of chilli oil.
Serve immediately while the dumplings are hot.
