Steamed cabbage rolls (翡翠包肉)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
234 kcal
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Course
Main Course
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Cuisine
Chinese
Steamed cabbage rolls (翡翠包肉)
Description
Steamed cabbage rolls start with blanched savoy cabbage leaves softened just enough to wrap around the filling, which consists of minced pork mixed with finely chopped shiitake mushrooms, scallions, soy sauce, Chinese five-spice powder, sugar, and sesame oil. Using strips of blanched carrot to tie each roll adds color and helps maintain their shape during cooking.
The steaming process cooks the rolls gently for 10 minutes, preserving the cabbage’s bright color and tender texture while allowing flavors to meld. A sauce made from the mushroom soaking water, oyster sauce, and cornstarch adds savory brightness and slight thickness to accompany the rolls.
This dish pairs well with plain rice or simple soups and can be steamed even without a traditional steamer by using a pot with a bowl to elevate the plate from the water, ensuring an easy steaming method accessible to home cooks.
Ingredients
For the wrappers
- 8 savoy cabbage see note 1, leaves
- 1 carrot optional, long
For the filling
- 4 dried shiitake mushrooms rehydrated in water
- 200 g minced pork 7oz, or beef or chicken
- 1 talk scallions finely chopped
- 2 teaspoon soy sauce Use gluten-free soy sauce to make the dish gluten-free, light
- 1 pinch Chinese five-spice powder
- 1 pinch sugar
- 1 dash sesame oil
For the sauce
- 3 tablespoon mushroom water see note 2
- 1 tablespoon oyster sauce
- ½ teaspoon cornstarch
Instructions
Prepare the wrappers
- Blanch cabbage leaves in boiling water until they begin to wilt (it should take no more than 20 seconds). Drain and set aside.
- Use a vegetable peeler to peel off 8 narrow strips of carrots. Blanch for a few seconds then drain (carrot is purely for an aesthetic reason so it’s optional).
Mix the filling
- Squeeze out excess water in shiitakes mushrooms (keep the water in which the mushrooms are soaked for later use). Chop them into tiny pieces.
- Put mushrooms, minced meat and all the seasonings into a bowl. Mix well.
Assemble the rolls
- Place ⅛ of the filling in the middle of a cabbage leaf. Wrap it into a cylinder shape.
- Tie the roll with a strip of carrot (please refer to my tutorial video below). Repeat to finish the rest.
Steam the rolls
- Place the rolls into a serving plate then put into a steamer. Steam for 10 minutes.
- If you don’t have a steamer, see note 3 for an alternative solution which is also demonstrated in my tutorial video below.
Make the sauce
- While waiting for the rolled to cook, mix 3 tablespoons of the mushroom water with oyster sauce and cornstarch. Stir well.
- Heat up the sauce over high heat. Remove as soon as it thickens. Pour it over the rolls. Serve warm.
Make in advance
- You may keep raw, wrapped cabbage rolls in the fridge for up to 24 hours. Extend the steaming time to 12 minutes if just taken out from the fridge.
Notes
- Savoy cabbage leaves are preferred, but Napa cabbage leaves work well as an alternative.
- Reserve the mushroom soaking water as it adds valuable umami to the sauce; broth can be substituted if desired.
- If you do not have a steamer, you can steam by placing a serving plate on a small bowl inside a pot filled with water just below the plate's rim, then cover and steam normally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 234kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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