Serves 4 shao-mais (frozen) 24 cabbage 200g Cream sauce milk 1/2 cup stock 1/4 cup salt 1/4 cup Dash of pepper - potato starch 2 teaspoons water 1 1/3 tablespoons ham 2 pieces minced parsley 1 tablespoon

1  Scrape off any hard parts from the cabbage and shred. 2  Mince the ham.

1  Place the shao-mais over a bed of cabbage on a plate and cook in a steamer for approximately 10 minutes. 2  Combine the milk and stock in a pan, bring to a boil, and season with salt and pepper. Combine the water and potato starch, and stir it into the sauce to thicken. Serve the shao-mais and cabbage on a serving dish, pour the sauce over, and top with the minced ham and parsley. * The same dish can be used for steaming and serving.