Method

• 1.
  For the sweet and sour crispy chilli sauce, whisk all ingredients with a fork in a small jug to combine. Set aside at room temperature until ready to serve.
• 2.
  Bring a large stockpot of salted water to the boil. In 4 batches, blanch cabbage leaves for 1 minute, then immediately transfer to a bowl of iced water to chill and retain colour. Drain well and pat dry with paper towel. Layer leaves between more paper towel, thoroughly pat dry and set aside at room temperature.
• 3.
  Place all remaining ingredients in a medium bowl and use clean hands to thoroughly mix until well combined, smooth and sticky. Tear each cabbage leaf in half, discarding any remaining core and stems. Spoon slightly heaped 1 tbs measures of mince mixture into centre of each leaf and roll up to form a small roll.
• 4.
  Line 2 large bamboo steamers with baking paper. Use a skewer to pierce holes all over paper, then place rolls on paper, seam-side down, in a single layer, allowing a 1cm gap between each roll to allow steam to circulate.
• 5.
  Fill a large wok with water and bring to the boil over high heat. Stack steamers on top of each other, making sure base doesn't touch water, then cover with a lid.
• 6.
  Steam, swapping steamer stacks halfway and topping up with boiling water from a kettle every 5 minutes, for 15 minutes or until cooked when meat feels firm when tested with a skewer at centre.
• 7.
  Serve immediately with crispy chilli sauce spooned over and alongside.