Serves 1
Directions
- 1Chop off the ends of the cabbage and chop them into small pieces.
- 2Squeeze excess water from the chopped cabbage.
- 3Rehydrate dried shiitake mushrooms.
- 4Keep the mushroom water for the sauce later.
- 5For the filling, add minced pork, carrots, chopped cabbage, mushrooms, green onion, ginger, and garlic to a bowl.
- 6Add light soy sauce, oyster sauce, shaoxing wine, cornstarch, sugar, salt, white pepper powder, and water to the filling mixture.
- 7Blanch the cabbage leaves for 30 seconds to soften them.
- 8Pat the blanched cabbage leaves dry.
- 9Add a tablespoon of the filling on one cabbage leaf and roll it up.
- 10Steam the cabbage rolls on high heat for 8 to 10 minutes.
- 11For the umami mushroom sauce, use the mushroom water, cornstarch, soy sauce, and sugar.
- 12Boil the sauce until it thickens.
- 13Serve the sauce on your cabbage rolls and enjoy.
Ingredients
- cabbage
- pork
- carrot
- mushroom
- green onion
- ginger
- garlic
- light soy sauce
- oyster sauce
- shaoxing wine
- cornstarch
- sugar
- salt
- white pepper powder
- water
- sesame seeds
Equipment
cutting boardknifebowlpotsteamerplate
Tips
- Keep the mushroom water for the sauce.
- Don't believe everything you see online.
Related recipes
Caramelized Honey-Ginger Sirloin Stir-Fry with Vibrant Greens
Chinese · Dinner30m
Chicken & cabbage stir-fry
Chinese · Dinner
Crispy Pork and Chives Rice Paper Dumplings
Chinese · Dinner
Chicken and mushroom stir fry
Chinese · Dinner20m
Papa Tea’s Black Pepper Chicken
Chinese · Dinner
Rice Paper Shrimp Pancakes
Chinese · Dinner
Cerdo agridulce
Chinese · Dinner
Fool-Proof Char Siu
Chinese · Dinner
Pork Blanket Dumplings
Chinese · Dinner
Beef Ho Fun Noodles
Chinese · Dinner
Mongolian Beef Noodles
Chinese · Dinner
Chicken chop suey
Chinese · Dinner