A Lighter, Chinese-Inspired Twist on Stuffed Cabbage

Step 1

For the meatballs, preheat the oven to 400°F

Step 2

Line a baking sheet with parchment paper, lightly spray with nonstick cooking spray and set aside

Step 3

Place the tofu in a microwave on high heat for 3 minutes

Step 4

Drain off all the excess water and set aside to cool

Step 5

In a large bowl, add the ground chicken breast, ground chicken thighs, panko, sesame oil, scallions, garlic, ginger, beaten eggs, soy sauce, five-spice powder, salt and black pepper to taste

Step 6

Mix until well incorporated, fold in the tofu and chill for about 20 minutes

Step 7

Roll the meat mixture into 2-inch balls and place on the prepared baking sheet

Step 8

(You should end up with 18 to 20 meatballs

Step 9

) Bake until cooked through, about 16 minutes, then set aside

Step 10

While the meatballs cook, prepare the rice mixture

Step 11

Place a metal colander inside a Dutch oven or heavy-bottomed pot with a lid

Step 12

Add enough water to reach just below the bottom of the colander

Step 13

Put the colander in the sink, drain the soaked rice into it, then put the rice-filled colander back inside the pot

Step 14

Bring the water in the pot to a simmer over medium heat, then cover the pot with a lid and reduce the heat to maintain a low, steady simmer

Step 15

Steam the rice, covered, for about 12 minutes

Step 16

Using a rubber spatula, fold the rice over itself to make sure it cooks evenly

Step 17

Place the lid back on and continue steaming for about 12 minutes more

Step 18

The individual grains should be firm and hold together

Step 19

Remove from the heat and set aside

Step 20

In a large skillet set over medium-high heat, saute the mushrooms in the butter for about 6 minutes, then transfer to a plate and set aside

Step 21

In the same pan, sweat the shallots for about 5 minutes, then add the ginger and cook for about 2 minutes

Step 22

Deglaze with the wine and finish with the sesame oil

Step 23

Fold into the cooked rice with the mushrooms and season with salt to taste

Step 24

Heat some water in a large bamboo steamer or large pot with a steamer insert

Step 25

Meanwhile, to assemble, place a blanched cabbage leaf on a large piece of plastic wrap

Step 26

Place a small portion of the rice mixture in the center of the cabbage

Step 27

Place one meatball in the center of the rice and gather everything to form a small round bundle

Step 28

Tie the plastic wrap into a knot, cut of the excess wrap and repeat with the remaining ingredients

Step 29

Steam the bundles, in batches if needed, until heated through, about 3 minutes

Step 30

Unwrap the bundles and serve about 2 to 3 per person in broth garnished with scallions