Quick & Easy Steamed Chinese Cabbage Rolls (Chinese Recipe) @CookingMaidHongkong

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce provides a similar sweetness without shellfish.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile.

Prepare the cabbage by removing the core and blanching the leaves in boiling water with 1/2 tsp salt until pliable.

In a mixing bowl, combine ground pork, 1/2 tsp salt, Shaoxing wine, light soy sauce, oyster sauce, and cornstarch.

Lay a blanched cabbage leaf flat on a clean surface and place a portion of the filling at the base of the leaf.

Fold the sides of the leaf over the filling, then roll it up tightly from the base to the tip, securing the filling inside.

Repeat the process with the remaining cabbage leaves and filling.

Arrange the cabbage rolls in a steamer basket, ensuring they are not overcrowded.

Fill a pot with water and bring it to a boil, then place the steamer basket over the pot, covering it with a lid.

Steam the cabbage rolls for about 20-25 minutes, or until the pork is fully cooked and the cabbage is tender.

In a small bowl, mix the sauce ingredients: 3 tbsp light soy sauce, 1 tbsp oil, 1 1/2 tbsp sugar, and 1/4 tsp white pepper.

Serve the cabbage rolls hot, drizzled with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens