Wong Bok Parcels in Savory Gravy Recipe

Here is an exquisite 1 dish meal recipe, Wong Bok Parcels. Be it meat lovers, vegetables lovers, seafood lovers or soup lovers. This dish has it all. It can satisfy everyone including our little one. Fillings is flexible, you can customize accordingly, cooking is oil free. Every parcel is a little surprise. 100% satisfying, 100% healthy for everyone at home-sweet-home.

Wong Bok Parcels in Pumpkin Gravy.

Ingredients for Wong Bok Parcels:

• 8 pcs of whole Wong Bok leaves
• 150g Minced Meat (Recipe)
• 4 pcs XL Scallop (Sliced into half, marinated with a tiny pinch of pepper and cornflour)
• 1 Carrot (Shredded)
• 8 pcs Wolfberries (Soak)

Ingredients for Savoury Gravy:

• 500ml Soup base
• 1 tbsp of any type (Abalone Sauce/ Oyster Sauce/ Oyster Scallop Sauce)
• A pinch of Sea Salt (I'm using Homemade Ikan Bilis Powder)
• A pinch of pepper
• 2 tbsp Corn flour (Mix well with 1/4 cup of water)

Cut, wash and rinse Wong Bok whole leaves. Boil water in wok, add a tsp of salt. Blanch Wong Bok in boiling water for 3 minutes to soften it.

Remove from wok and soak in running water and drip dry.

Use a knife to trim the white portion of the stem. Slice it thinner so that it will be easier to wrap.

Place shredded Carrots, a tbsp of Minced Meat, 1 piece of XL Scallop and 1 piece of Wolfberry in sequence. Fold upwards, use the white stem portion to cover the entire filling, follow by folding in Left and Right side of the soft Wong Bok leave, finally roll upwards, continue to roll until it forms a firm block of Wong Bok Parcel.

Tips: Blanched Wong Bok leaves tear easily, so please be gentle. Wong Bok Parcel should be firm but not too tight. If too loose then the fillings will shrink after cooking, visual appearance will not be nice.

Place completed Wong Bok Parcels in a dish, continue wrapping.

My 8 pieces of Wong Bok Parcels ready for poaching.
Tips: There will be a little excess liquid dripping from the Wong Bok Parcels, return the liquid to wok of soup for more flavouring.

Heat wok, add about 500ml of soup base. My soup of the day is Pumpkin Chicken.

Place Wong Bok Parcels into boiling soup. Cover lid, poach for 5 minutes under medium fire.

Open lid, turn Wong Bok Parcels to another side. Cover lid, continue to poach for 5 minutes. If you parcel is bigger then you may need to poach for another 3 to 5 minutes. Removed Wong Bok Parcels from Wok once cooked.

Here is my cooked Wong Bok Parcels.

"I did not add salt to my fillings as I'm sharing these Wong Bok Parcels with my little one. Hers is with original soup base, ours is with savory gravy. I cut opened 1 piece to check if it is fully cooked, also to taste the level of saltiness before making adjustment to the gravy."

Continue to boil the soup until water is reduced. I added a tbsp of Oyster Scallop Sauce, a little of salt and pepper to enhance the taste of the gravy. Once the gravy is reduced and seasoned according to your preference, stir in cornflour water to thicken it.

Pour gravy over Wong Bok Parcels. Ready!

Here is the cross section of how it looks. Tempting enough? It's not difficult, all it takes is a little patient to wrap. You can change the fillings according to your preference. Try adding mushroom, water chestnut or prawns for a different texture. Hope you like this dish!

You may also like: Stew Wong Bok with Chicken Recipe, Dumpling Soup Recipe,

Chawanmushi Steamed Egg Recipe, Steamboat Feast with Little One.

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I'm mummy Krystal Wee, follow me to find out more about healthy cooking and yummy recipes. Healthy Cooking! Happy Eating!