Steamed cabbage rolls (翡翠包肉)

Step 1

Blanch cabbage leaves in boiling water until they begin to wilt (it should take no more than 20 seconds). Drain and set aside.

Step 2

Use a vegetable peeler to peel off 8 narrow strips of carrots. Blanch for a few seconds then drain (carrot is purely for an aesthetic reason so it’s optional).

Step 3

Squeeze out excess water in shiitakes mushrooms (keep the water in which the mushrooms are soaked for later use). Chop them into tiny pieces.

Step 4

Put mushrooms, minced meat and all the seasonings into a bowl. Mix well.

Step 5

Place 1/8 of the filling in the middle of a cabbage leaf. Wrap it into a cylinder shape.

Step 6

Tie the roll with a strip of carrot (please refer to my tutorial video below). Repeat to finish the rest.

Step 7

Place the rolls into a serving plate then put into a steamer. Steam for 10 minutes.

Step 8

If you don’t have a steamer, see note 3 for an alternative solution which is also demonstrated in my tutorial video below.

Step 9

While waiting for the rolled to cook, mix 3 tablespoons of the mushroom water with oyster sauce and cornstarch. Stir well.

Step 10

Heat up the sauce over high heat. Remove as soon as it thickens. Pour it over the rolls. Serve warm.

Step 11

You may keep raw, wrapped cabbage rolls in the fridge for up to 24 hours. Extend the steaming time to 12 minutes if just taken out from the fridge.