By KP Kwan
In this article, I want to explain how to prepare the Chinese style stuffed cabbage roll that I used to make as a teenager.
The flavor still lingers on in my memory after a lapse of so many years. (Imagine my son has already married!) I still vaguely remember the process and have made some tweaks, including adding a thick sauce to glaze the cabbage rolls before serving.
For the stuffing: (A)
- 450g minced pork (or chicken/shrimp)
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp minced ginger
- 2 tsp minced garlic
- 1 tbsp rice wine (optional)
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp ground white pepper
- 5 medium-sized dried shiitake mushrooms
- 3 stalks scallion, thinly sliced
- 1 small onion (about 80g)
For the gravy: (B)
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 2 tsp cornstarch (mix with 1 tbsp water)
- Water soaking the mushrooms
- Liquid release from the cabbage rolls after steaming
- 1 tbsp scallion, thinly sliced
For the cabbage rolls
- Mix the minced meat with all the ingredients in (A). Mix well until it becomes a sticky paste.
- Remove the core of the round cabbage.
- Blanch the cabbage in boiling water until the leaves loosen from the core. Remove and drain.
- Trim the thick veins of the leaves so that it is pliable when folding.
- Divide the stuffing into twelve equal portions. Place a portion of the stuffing on a piece of cabbage. Fold and wrap to encase the stuffing.
- Place the cabbage rolls in a plate, seam side down. Steam the cabbage rolls over medium heat for fifteen minutes. Remove.
For the gravy
- Mix the cornstarch and the water for soaking the mushrooms to form a cornstarch slurry.
- Collect the liquid formed during steaming. Pour it into a pan. Add the water for soaking the mushrooms. Season the gravy with light soy sauce and sesame oil. Let it cook down to half of the volume. Thicken with cornstarch slurry.
- Sprinkle some sliced scallions into the gravy. Drizzle on the cabbage rolls. Serve.
For more tips on this recipe, click here to the original article!
Source: Taste of Asian Food. Reproduced with permission.
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