小食
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微波爐椰菜燒賣以椰菜絲代替燒賣皮裹住免治豬肉丸，放微波爐蒸熟，免包免摺。
將椰菜葉同菜心分開。菜心切碎，葉片切絲。在椰菜絲上灑鹽輕輕搓揉。
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.
喺碗中混合免治豬肉及所有標有「A」的材料，拌至有黏性，然後加入切碎的椰菜心充分攪拌。
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.
將步驟 2 的混合物塑成一口大小的丸子，再將每粒丸子大量裹上椰菜絲，再整形成圓球。
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.
將剩餘的椰菜絲鋪喺可放入微波爐的碟上，放上裹了椰菜的肉丸，蓋上保鮮紙，用 600W 微波 5 分鐘。
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.
盛入碟中，按喜好加入豉油或芥末醬享用。
Serve the shumai on a plate. You can add soy sauce or made mustard to taste, if desired.
