Chinese Stuffed Cabbage Rolls Recipe

step 1

• STEP 1.1 soak 4 pieces of shiitake mushroom in 1 cup of water until soft. Squeeze the excess moisture and etain the soaking liquid.

step 2

• STEP 2.2 dice the mushroom into small pieces. Keep aside.

step 3

step 4

• STEP 3.1 peel the leaves off a chinese cabbage. Cut off the stems (the lower white portion). Reserve 4 stems for later use. The rest of the stems can be used to make a stir fry or to be pickled.

step 5

• STEP 4.2 dice the reserved 4 pieces of stem. Add them to a small bowl and add ¼ tsp salt. Toss them well and let them sit for 20 minutes.

step 6

• STEP 5.3 after 20 minutes, squeeze the diced stems to extract all the liquid. Keep aside.

step 7

• STEP 6.4 for the filling, add 350 gms ground lean lamb meat in a mixing bowl. Add 1 ½ tbsp soy sauce, 1 tbsp chinese cooking wine, 1 tbsp oyster sauce, 1 tsp grated ginger, 1 tbsp grated garlic, 1 tsp toasted cumin powder, ¼ tsp salt, freshly ground white pepper to taste, 4 soaked and diced shiitake mushrooms, 4 pieces of cabbage stem diced and ⅓ cup diced scallion and 1 tbsp sesame oil. Mix well together and then stir the filling in one direction for afew minutes. Cover and set aside.

step 8

• STEP 7.5 to blanch the cabbage leaves, add 2 ½ ltr of water in a pot and bring it to a boil. Add ½ tsp salt and 1 tbsp vegetable oil.

step 9

• STEP 8.6 then add the cabbage leaves, stem side first for 20 seconds and then drop in the rest of the leaves. Push it under the water and let it blanch for another 20 seconds till the leaves are soft and pliable.

step 10

• STEP 9.7 take them out of the water and drain them well.

step 11

• STEP 10.8 divide the filling into 12 equal portions .

step 12

• STEP 11.9 place a portion of filling on a cabbage leaf.shape it like a log. Fold in the two sides over the filling.then roll it from the stem side towards the tip of the leaf.

step 13

• STEP 12.10 once all the rolls are prepared, place them in a bowl. Put the bowl in a steamer over cold water. Cover and turn the heat to high. When the water starts boiling set a timer for 20 minutes and let it steam.

step 14

• STEP 13.11 for the sauce, in a sauce pan and add 2 tbsp vegetable oil, 2 tsp garlic paste, 2 tbsp coriander stem, 2 tbsp diced red pepper and stir until fragrant.

step 15

• STEP 14.12 add 1 tbsp oyster sauce, white pepper to taste, 1 tbsp soy sauce and mix together. Then add the retained mushroom water.

step 16

• STEP 15.13 bring it to a boil and check the seasoning. Adjust accordingly. Add 1 tsp dark soy sauce.

step 17

• STEP 16.14 turn the what to low and add cornstarch water (1 ½ tbsp cornstarch + 1 ½ tbsp water) in batches. Keep stirring till the sauce thickens and turns glossy. Turn off the what and keep aside.

step 18

• STEP 17.15 take the bowl of cabbage rolls out of the steamer. If there is water in the bowl strain it into another bowl. It can be stored for later use in broth or soup.

step 19

• STEP 18.16 pour the gravy all over the cabbage rolls and serve.