Stuffed Chinese cabbage rolls

Stuffed Chinese cabbage rolls

9 ratings

Yijiao, data scientist


„This dish is the Chinese version of the classic German stuffed cabbage. Wonderfully savory and filling, it’s real comfort food!“

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
30
min.
Resting

Ingredients

Servings:-10+
1
Chinese cabbage
250 g
ground pork
1 clove
garlic
25 g
shiitake mushrooms (dried)
25 g
wood ear mushrooms (dried)
50 ml
light soy sauce (divided)
50 ml
oyster sauce (divided)
½ tsp
starch
3
green onions for serving
rice for serving
vegetable oil for frying
ice for ice bath
salt
Metric
Imperial
  • 1  Chinese cabbage
  • 250 g ground pork
  • 1 clove garlic
  • 25 g shiitake mushrooms (dried)
  • 25 g wood ear mushrooms (dried)
  • 50 ml light soy sauce (divided)
  • 50 ml oyster sauce (divided)
  • ½ tsp starch
  • 3  green onions for serving
  • rice for serving
  • vegetable oil for frying
  • ice for ice bath
  • salt

Utensils

  • unperforated steam cooking container
  • toothpicks (optional)
  • steam oven
  • large bowl
  • small saucepan
  • cooking spoon
  • cutting board
  • knife
  • 2 mixing bowls

Enjoy with

Pinot noir rosé
The soft texture and floral notes of this Pinot noir harmonize delicately with this dish.

Nutrition per serving

Cal
100
Protein
1g
Fat
4g
Carb
18g

Step 1/6

Peel and finely chop garlic, then set aside. Finely slice green onions and set aside, as well. Wash Chinese cabbage, cut off stem, and remove outer, dry leaves. According to serving size, remove some whole leaves for the cabbage rolls. Finely chop remaining inner leaves.
  • 1 clove garlic
  • 3 green onions for serving
  • 1 Chinese cabbage
  • cutting board
  • knife

Peel and finely chop garlic, then set aside. Finely slice green onions and set aside, as well. Wash Chinese cabbage, cut off stem, and remove outer, dry leaves. According to serving size, remove some whole leaves for the cabbage rolls. Finely chop remaining inner leaves.

Step 2/6

For filling, add mushrooms to a bowl with warm water and let soak until softened. Drain, finely chop, and add to a mixing bowl. Add chopped Chinese Cabbage and ground pork, and season with some of the light soy sauce, oyster sauce, and salt. Stir until combined and let marinate for approx. 30 min.
  • 25 shiitake mushrooms
  • 25 wood eat mushrooms
  • 250 ground pork
  • 25 ml light soy sauce
  • 25 ml oyster sauce
  • salt
  • 2 mixing bowls

For filling, add mushrooms to a bowl with warm water and let soak until softened. Drain, finely chop, and add to a mixing bowl. Add chopped Chinese Cabbage and ground pork, and season with some of the light soy sauce, oyster sauce, and salt. Stir until combined and let marinate for approx. 30 min.

Step 3/6

Blanche whole Chinese cabbage leaves in steam oven for approx. 1 min. Transfer to an ice bath-filled bowl directly afterwards.
  • ice for ice bath
  • steam oven
  • large bowl

Blanche whole Chinese cabbage leaves in steam oven for approx. 1 min. Transfer to an ice bath-filled bowl directly afterwards.

Step 4/6

Smooth blanched cabbage leaves onto a clean work surface and place two spoons of filling on each leaf. Roll from the bottom up, folding in both sides in order to seal in the filling. If desired, fix with toothpicks. Repeat until all filling is used up.
  • toothpicks

Smooth blanched cabbage leaves onto a clean work surface and place two spoons of filling on each leaf. Roll from the bottom up, folding in both sides in order to seal in the filling. If desired, fix with toothpicks. Repeat until all filling is used up.

Step 5/6

Transfer stuffed cabbage rolls to cooking container and steam at 100°C/210°F for approx. 20 min. Reserve cooking liquid for later use.
  • unperforated steam cooking container
  • steam oven

Transfer stuffed cabbage rolls to cooking container and steam at 100°C/210°F for approx. 20 min. Reserve cooking liquid for later use.

Step 6/6

Heat oil a small saucepan. Fry chopped garlic on low heat for approx. 2 min., or until fragrant. Mix together starch with a little bit of water to form a slurry. Add cooking liquid, remaining light soy sauce, oyster sauce, slurry, and simmer for approx. 5 min.  Sprinkle green onions on Chinese cabbage rolls, and serve with sauce and rice. Enjoy!
  • ½ tsp starch
  • 25 ml soy sauce
  • 25 ml oyster sauce
  • rice for serving
  • vegetable oil for frying
  • small saucepan
  • cooking spoon

Heat oil a small saucepan. Fry chopped garlic on low heat for approx. 2 min., or until fragrant. Mix together starch with a little bit of water to form a slurry. Add cooking liquid, remaining light soy sauce, oyster sauce, slurry, and simmer for approx. 5 min. Sprinkle green onions on Chinese cabbage rolls, and serve with sauce and rice. Enjoy!