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Microwave cabbage shumai na binalot ang ground pork balls sa hiwaing repolyo sa halip na wrapper, siningaw sa microwave.
Ihiwalay ang mga dahon ng repolyo mula sa puso. Tadtarin nang mino ang puso at hiwain nang manipis ang mga dahon. Budburan ng asin ang mga hiwaing repolyo at banayad na masahin.
First, separate the cabbage leaves from the core. Finely chop the core, and thinly slice the leaves. Take the thinly sliced cabbage leaves, sprinkle salt over them, and gently massage them.
Sa mangkok, pagsamahin ang ground pork at lahat ng sangkap na may label na 'A.' Haluing mabuti hanggang malagkit, pagkatapos idagdag ang tinadtad na puso ng repolyo at haluing mabuti.
In a bowl, combine the ground pork with the 2 teaspoons oyster sauce, 1 teaspoon soy sauce, 1 teaspoon sake (or dry sherry), 2 teaspoons toasted sesame oil, the 1 1/4-inch (3cm) piece of ginger (grated or from a tube), and 2 teaspoons cornstarch. Stir this mixture until it's evenly combined and becomes sticky. Add the finely chopped cabbage core and mix everything well.
Hubugin ang pinaghalong mula sa hakbang 2 sa maliliit na bola. Magbuhos ng maraming hiwaing dahon ng repolyo sa bawat bola, pagkatapos muling hubugin.
Take the mixture from step 2 and shape it into bite-sized balls. Generously coat each ball with the shredded cabbage leaves you made earlier, then gently reshape them back into balls.
Ilatag ang natitirang hiwaing repolyo sa isang microwave-safe na pinggan, ilagay ang mga meatball na nabalutan ng repolyo sa ibabaw, takpan ng plastic wrap, at i-microwave sa 600W ng 5 minuto.
Line a microwave-safe dish with any remaining shredded cabbage. Arrange the cabbage-coated meatballs on top, cover the dish with plastic wrap, and microwave at 600W for 5 minutes.
Ihain sa plato at magdagdag ng toyo o prepared mustard ayon sa panlasa.
Serve the shumai on a plate. You can add soy sauce or made mustard to taste, if desired.
