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Minggu, 06 September 2020

Steamed Cabbage Rolls



Steamed Cabbage Rolls

Egg rolls have always been one of my favorite side dishes. I’ve been finding new ways to use cabbage lately and had the idea to make these steamed pork cabbage rolls. Instead of putting shredded cabbage inside, the cabbage makes a great roll filled with savory ingredients and a bit of spice from freshly grated ginger.

Steamed Cabbage Rolls

Cooking pork requires a gentle hand: it should be done all the way through, but be careful not to overcook it as this can make it dry.

These don’t have a fried layer like a traditional egg roll, but that doesn’t make them any less flavorful! The dipping sauce is optional, but it adds a burst of spice that completes the flavor of the rolls. Keep in mind the rolls are steamed, so when you bite into them you’ll get a nice and tender crunch.


Course: Main Course | Cuisine: Chinese | Calories: 234kcal
Servings
Prep Time
Cook Time
Total
2
15 minutes
10 minutes
25 minutes


Ingredients:

For the filling:

  • 1 dash sesame oil1 dash sesame oil
  • 1 pinch sugar1 pinch sugar
  • 4 dried shiitake mushrooms, rehydrated in water4 dried shiitake mushrooms, rehydrated in water
  • 200 g minced pork/beef/chicken, 7oz200 g minced pork/beef/chicken, 7oz
  • 1 stalk scallions, finely chopped1 stalk scallions, finely chopped
  • 2 tsp light soy sauce2 tsp light soy sauce
  • 1 pinch Chines five-spice powder1 pinch Chines five-spice powder 

For the wrappers:

  • 8 savoy cabbage leaves, see note 18 savoy cabbage leaves
  • 1 long carrot, optional1 long carrot 

For the sauce:

1/2 tsp cornstarch1/2 tsp cornstarch
3 tbsp mushroom water, see note 23 tbsp mushroom water, see note 2
1 tbsp oyster sauce1 tbsp oyster sauce 

Instructions:

Prepare the wrappers:

  1. Blanch cabbage leaves in boiling water until they begin to wilt (it should take no more than 20 seconds). Drain and set aside.
  2. Use a vegetable peeler to peel off 8 narrow strips of carrots. Blanch for a few seconds then drain (carrot is purely for an aesthetic reason so it’s optional).

Mix the filling:

  1. Squeeze out excess water in shiitakes mushrooms (keep the water in which the mushrooms are soaked for later use). Chop them into tiny pieces.
  2. Put mushrooms, minced meat and all the seasonings into a bowl. Mix well.
  3. Assemble the rolls:
  4. Place 1/8 of the filling in the middle of a cabbage leaf. Wrap it into a cylinder shape.
  5. Tie the roll with a strip of carrot (please refer to my tutorial video below). Repeat to finish the rest.

Steam the rolls:

  1. Place the rolls into a serving plate then put into a steamer. Steam for 10 minutes.
  2. If you don’t have a steamer, see note 3 for an alternative solution which is also demonstrated in my tutorial video below.

Make the sauce:

  1. While waiting for the rolled to cook, mix 3 tablespoons of the mushroom water with oyster sauce and cornstarch. Stir well.
  2. Heat up the sauce over high heat. Remove as soon as it thickens. Pour it over the rolls. Serve warm.

Make in advance:

  1. You may keep raw, wrapped cabbage rolls in the fridge for up to 24 hours. Extend the steaming time to 12 minutes if just taken out from the fridge.

Adapted from justonecookbook.com

Steamed Cabbage Rolls
4/ 5
Oleh