Stuffed Chinese cabbage rolls

Stuffed Chinese cabbage rolls

Based on 26 ratings
Miele

Miele

Community member

Difficulty

Easy 👌

Preparation

15 min

Baking

20 min

Resting

30 min

Ingredients

2Servings
¼
Chinese cabbage
50 g
ground pork
¼ clove
garlic
5 g
shiitake mushrooms (dried)
5 g
wood ear mushrooms (dried)
10 ml
light soy sauce (divided)
10 ml
oyster sauce (divided)
tsp
starch
green onions for serving
rice for serving
vegetable oil for frying
ice for ice bath
salt
MetricImperial

Utensils

cutting board, knife, 2 mixing bowls, steam oven, large bowl, toothpicks, unperforated steam cooking container, small saucepan, cooking spoon

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-blanch

How to blanch

3-ways-to-steam-vegetables

3 ways to steam vegetables

Nutrition per serving

Cal100
Fat4 g
Protein1 g
Carb18 g
  • 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.
    • ¼ clove garlic
    • green onions for serving
    • ¼ 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.
    • 5 g shiitake mushrooms
    • 5 g wood eat mushrooms
    • 50 g ground pork
    • 5 ml light soy sauce
    • 5 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!
    • tsp starch
    • 5 ml soy sauce
    • 5 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!

  • Enjoy your meal!

    Stuffed Chinese cabbage rolls

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