Anything that requires wrapping is not an everyday food. Growing up, we only made "shambosh", a curry-beef samosa, on holidays. Grandma's yearly zongzi-making is reason enough to visit. From dumplings to spring rolls, tamales to tortellini, wrapped things are the stuff of special occasions.
But wrapped foods are a warm, loving gesture. Dim sum, after all, means "touches the heart." But with the right recipe, you can get the same effect ...without taking an entire day to get there.
This dish is simple, savory, and clean. Stuffed cabbage is another homey Grandma thing, but here the inside is simplified and purified.
I think in some cases, it's noble and grand to sacrifice your time and labor to feed someone. And in other cases, I think it's better to take it easy on the cooking so you can spend that time with that someone.
RECIPE: Separate 10 leaves from a small cabbage. The cabbage must be small because the leaves are more supple and the leaves fit the scallops better. Simmer them in a pot with 1/2 cup of chicken broth. Cook until they're translucent and pliant, like a swath of thick cloth.
Chop chorizo and add to one cabbage leaf, along with scallop. Fold the sides first, then the top, then bottom part, where the leaf met the base. Lay into a pan. When you've wrapped all your scallops, add the broth you used for the scallops. Cover and simmer for 5-8 minutes.
Season with sea salt and paprika.
