Friday, October 21, 2016

Napa Cabbage Rolls

10 - 11 napa cabbage leaves
10 - 11 chinese chives (to use for tying)
250g minced pork
1/2 tbsp grated ginger
30g shiitake mushroom, chopped finely
25g carrot, chopped finely
1 tsp cornflour
1 tsp chinese cooking wine
1/4 tsp salt
1/4 tsp sugar
1/4 tsp pepper
1/2 tsp sesame oil
1 tsp fish sauce

  • Place all the ingredients (except cabbage and chives) in a bowl and stir to combine.
  • Blanch napa cabbage leaves in boiling water for 1 minute.  Refresh in cold water, then drain well and wipe with paper towel. Blanch the chives as well.  Set aside.
  • To make the cabbage rolls, place about 2 tbsp of the minced meat onto the cabbage leaf and roll up tightly. Tie the roll with chives.  Repeat until all the minced meat are used up.
  • Place all the cabbage rolls in a heat proof plate and steam under high fire for about 10 - 15 minutes.  Carefully pour out the liquid which will be added to the sauce.

1/4 cup water or chicken broth
liquid from the steamed cabbage rolls
2 - 3 dried scallops, steamed
1 tbsp oyster sauce
1/2 tsp sesame oil
1/4 tsp sugar
salt & pepper, to taste
corn starch slurry
  • Bring the sauce to a boil and add in corn starch slurry to thicken the sauce.  Pour over the cabbage rolls and serve hot.


  1. Your food presentations are very neat.

  2. Haven't had cabbage rolls in ages...these look so beautiful and delicious, Veronica.


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