A super delicious filling is stuffed inside cabbage leaves and steamed until juicy and mouthwatering. They are low carbs, juicy, and over-the-top delicious. Let’s get started with Chinese Steamed Stuffed Cabbage Rolls!
A super delicious filling is stuffed inside cabbage leaves, and they are steamed until
juicy and mouth-watering. If you haven t tried, then you re definitely missing out.
We are using Savoy cabbage today. It s easy to peel, pliable, and doesn t break easily.
You can also replace it with green cabbage or napa cabbage.
In a pot of water over high heat, bring it to a boil. Place the cabbage leaves inside,
and blanch it for about 2 minutes until softened. Gently remove and place them in
cold water to stop cooking. Also blanch the Chinese chives for about 30 seconds.
Remove and place them in cold water to stop cooking.
We re going to reserve 1 cup of vegetable-boiled liquid.
Discard the water and drain. In a mixing bowl, add the ground pork,
and slowly add in the cooled down, reserved vegetable-boiled liquid.
By doing so, our filling is going to be super tender and juicy.
Mix together until the pork absorbs all the liquid. Then add the oyster sauce, white pepper,
sesame oil, and egg. Mix well. Lastly, add the shiitake mushrooms,
carrots, and scallions. You can also replace them with other ingredients that you enjoy.
Put a cabbage leaf on a working surface. Add about 2 tablespoons of the filling in the center.
Fold up the bottom, followed by the two sides to the center.
Roll it up all the way. Wrap a piece of Chinese chive around it, and tie a knot.
Trim off the extra length. Do the same with the rest.
Place them on a plate. Bring water to a boil, and transfer the plate of cabbage rolls inside.
Cover the lid and steam until completely cooked through, for about 15 minutes.
In a small pan over medium heat, pour the extra liquid from the plate inside.
Bring it to a simmer. Season with salt. Also add the cornstarch slurry.
I have here 1 teaspoon of cornstarch and 1 tablespoon of water.
Stir until it is thickened.
I like to share with you a secret. Did you know when I develop a recipe,
I don't always have the best result the first time. But I take those mistakes and failures
as opportunities to grow. I believe that the destination isn't the most important,
it's the process that helps us become who we are today.
Enjoy!
