Steamed Cabbage Rolls
Steamed cabbage rolls filled with a savory mixture of pork, wood ear mushrooms, and carrots, topped with a glossy sauce.
Story
These tender cabbage rolls offer a comforting balance of textures, with soft blanched leaves wrapping a juicy, well-seasoned filling. Steaming keeps the dish light, while the final drizzle of thickened sauce adds a rich, savory finish to the gentle sweetness of the vegetables.
Ingredients
Wood ear mushrooms
5g
Carrot
80g
Pork
200g
Chinese cabbage
8 leaves
Sesame oil
1 tbsp
Salt
a pinch
Oyster sauce
1 tbsp
Light soy sauce
1 tbsp
Steamed fish soy sauce
1 tbsp
Cornstarch
a pinch
Water
as needed
Instructions
1
Step 1
Wash the pork and mince it into a meat paste
2
Step 2
Soak the wood ear mushrooms in advance
3
Step 3
Wash the carrots, peel them, and chop them into small pieces
4
Step 4
Wash the soaked wood ear mushrooms and chop them finely
5
Step 5
Separate the cabbage stems and leaves
6
Step 6
Blanch the leaves until they become soft
7
Step 7
Chop the cabbage stems
8
Step 8
Combine the pork with carrots, chopped cabbage stems, and wood ear mushrooms, add seasonings, and mix well
9
Step 9
Wrap the meat paste filling with the blanched cabbage leaves
10
Step 10
Steam for about 8 minutes; upon removing from the pot, thicken the sauce with steamed fish soy sauce and water starch, then pour it over the top
