Stuffed Cabbage Rolls
Mala-style pork and tofu filling wrapped in turnip leaves, steamed and finished with a spicy sauce.
Ingredients
kohlrabi (washed, root and old ribs trimmed, leaves separated, blanched in boiling water until soft, veins sliced off, soaked in cold water)
250 g
pork (minced)
150 g
firm tofu (water squeezed out with cloth)
100 g
red chili threads (sprinkled over the dish)
0.5 g
sesame oil
2.5 g
soy sauce
15 g
chopped scallions
15 g
garlic paste
10 g
ground white pepper
1 g
fine salt
1.5 g
cornstarch (for thickening)
25 g
MSG
0.5 g
Instructions
1
Prepare the cabbage
Wash the kohlrabi, trim off the root and tough ribs, separate the leaves, blanch in boiling water until soft, slice off the veins with a knife, then soak in cold water.
2
Make the filling
Mince the pork, squeeze the water out of the tofu using a cloth, add the tofu to the minced pork along with the seasonings, and stir until it forms a paste-like filling.
3
Roll the cabbage rolls
Squeeze the blanched kohlrabi leaves dry, lay them flat on the cutting board one by one, place the filling at one end of a leaf, roll one turn and tuck in both ends, continue rolling into rolls about 1 inch in diameter, then arrange them on a plate, steam over boiling water for about 15 minutes, remove and cut into segments about 0.8 inches long, and arrange cut-side up on a serving plate.
4
Make the sauce
Put a small amount of water and fine salt in a ladle, bring to a boil, add the MSG, thicken with cornstarch, pour over the cabbage segments, drizzle with sesame oil, and sprinkle with red chili threads to finish.
