Stuffed Chinese Cabbage Rolls Recipe
Ingredients
| Ground pork | 5 Ounce | |
| Bamboo shoot | 1/2 Ounce, diced | |
| 3 fresh shiitake mushrooms diced (OR dried mushrooms, soaked in water for 30 minutes) | ||
| Egg | 1 (Season ing for filling:) | |
| 1 tablespoon corn OR potato starch | ||
| Soy sauce | 1/3 Teaspoon (Season ing for filling:) | |
| Salt | 1/5 Teaspoon (Season ing for filling:) | |
| Chinese Cabbage leaves | 8 , blanched (Season ing for filling:) | |
| Flour | 1 Teaspoon (Leveled) (Season ing for filling:) | |
| Toothpicks | 8 (Season ing for filling:) | |
| Carrot | 1 Small, cut into strips (Season ing for filling:) | |
| 2 cups dashi broth, OR consomme | ||
| Soy sauce | 1/2 Tablespoon (Season ing for filling:) | |
| Sugar | 1/2 Tablespoon (Season ing for filling:) | |
| Sake | 3 Tablespoon (Season ing for filling:) | |
| Salt | 1/2 Teaspoon (Season ing for filling:) | |
Directions
MAKING
1) In a large mixing bowl, add the ground meat, bamboo shoot, shiitake mushrooms and add the filling seasonings, blend well; shape the mixture into 8 ovals.
2) Chop off the hard portion of the cabbage leaves, place each oval mixture into each cabbage leaf and roll, insert a cocktail stick into each roll to secure.
3) In a saucepan, place the cabbage rolls, carrot strips, dashi broth, soy sauce, sugar, sake, and salt.
4) Cover the saucepan with an aluminium foil and simmer over medium heat for about 15 min.
SERVING
5) Garnish with carrot strips over the sauce and serve immediately.
1) In a large mixing bowl, add the ground meat, bamboo shoot, shiitake mushrooms and add the filling seasonings, blend well; shape the mixture into 8 ovals.
2) Chop off the hard portion of the cabbage leaves, place each oval mixture into each cabbage leaf and roll, insert a cocktail stick into each roll to secure.
3) In a saucepan, place the cabbage rolls, carrot strips, dashi broth, soy sauce, sugar, sake, and salt.
4) Cover the saucepan with an aluminium foil and simmer over medium heat for about 15 min.
SERVING
5) Garnish with carrot strips over the sauce and serve immediately.
Chef
