Three-Delight Cabbage Rolls
Tender napa cabbage leaves wrapped around a savory pork and black fungus filling, steamed until juicy and fragrant. A classic Chinese comfort dish with silky textures and satisfying flavors.
Story
These delicate rolls showcase the art of Chinese dumpling-making without the pleating. The cabbage leaves become translucent and silky after steaming, giving way to a savory filling that bursts with umami from the wood ear mushrooms.
Ingredients
napa cabbage leaves
12 large leaves
ground pork
300g
dried black fungus
15g
egg
1
fresh ginger
1 inch, grated
scallions
3, finely chopped
vegetable oil
2 tablespoons
sesame oil
1 teaspoon
salt
1/2 teaspoon
white pepper
1/4 teaspoon
cornstarch
1 tablespoon
Instructions
1
Prepare the cabbage
Bring a large pot of water to boil. Submerge the napa cabbage leaves and blanch for 1-2 minutes until they turn bright green and become pliable. Immediately transfer to an ice bath to stop the cooking, then drain and pat dry. Trim the thick center ribs slightly to make rolling easier.
2
Soak and prep the fungus
Rehydrate the dried black fungus in warm water for 20 minutes until fully expanded. Drain well, squeeze out excess water, and chop finely. The texture should be small enough to distribute evenly throughout the filling.
3
Make the filling
In a large bowl, combine the ground pork with the grated ginger and chopped scallions. Add the egg, vegetable oil, sesame oil, salt, and white pepper. Use chopsticks or your hands to stir in one direction for 2-3 minutes until the mixture becomes sticky and slightly aerated. Fold in the chopped black fungus.
4
Assemble the rolls
Lay a cabbage leaf flat on your work surface. Place 2-3 tablespoons of filling near the bottom stem end. Fold the sides inward, then roll up tightly like a small burrito. Place seam-side down on a steaming plate. Repeat with remaining leaves and filling.
5
Steam to perfection
Arrange the cabbage rolls in a single layer on a heatproof plate that fits inside your steamer. Steam over high boiling water for 12-15 minutes until the pork is cooked through and the cabbage is translucent. The internal temperature should reach 74°C (165°F).
6
Serve
Carefully remove the steaming plate from the pot. The rolls can be served immediately drizzled with a little soy sauce or chili oil, or enjoyed plain to appreciate the delicate cabbage flavor.
