Chinese Steamed Cabbage Rolls
Dai Ga Si Faan recipe - Chinese
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1 head Chinese cabbage (Napa cabbage)
- 120 g minced pork
- 1/4 cup carrots, diced
- 4 dried shiitake mushrooms, rehydrated and diced
- 2 green onions, minced
- 2 clove garlic, minced
- 1/2 tsp ginger, minced
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp Shaoxing cooking wine
- 2 tsp cornstarch
- 1 tsp sugar
- 1/4 tsp salt
- 1/4 tsp white pepper powder
- 2 tbsp water
- 1 cup reserved mushroom water
- 2 tbsp light soy sauce
- 2 tbsp cornstarch
- 1 tsp sugar
Instructions
- 1
Rinse dried shiitake mushrooms and soak in hot water for 30 minutes to rehydrate. Once soft, squeeze out the liquid (reserve the soaking water), dice the mushrooms, and set aside.
- 2
Slice 1.5 inches off the base of the Chinese cabbage (too tough to roll). Dice the trimmed parts, sprinkle with salt, and let sit for 20 minutes to draw out moisture. Squeeze out excess water.
- 3
In a bowl, mix minced pork, diced carrots, diced mushrooms, green onions, garlic, ginger, soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, salt, white pepper, water, and the squeezed cabbage pieces.
- 4
Blanch whole cabbage leaves in boiling water for 30 seconds until soft. Pat dry with a kitchen towel.
- 5
To assemble, lay a cabbage leaf flat, place 1 tablespoon of pork filling near the bottom, roll up, then fold in the sides to seal. Repeat for all rolls.
- 6
Steam rolls on high heat for 8–10 minutes.
- 7
Meanwhile, make the mushroom sauce: combine reserved mushroom water, soy sauce, cornstarch, and sugar in a pan over medium-high heat. Stir until thickened and translucent.
- 8
Serve cabbage rolls topped with the umami mushroom sauce and sprinkle with sesame seeds.