Steamed Cabbage Roll Recipe

1. To separate the leaves, cut the bottom section of the Chinese cabbage. In a colander, wash and dry the cabbage leaves.

2. In a pot, pour water over it and bring it to a boil. Blanch each leaf for 10 seconds. After that, soak for a few minutes in cold water.

3. In a mixing bowl, 500 grams ground (pork, chicken or beef) carrots, spring onion, soy sauce, oyster sauce, garlic, onion,sugar,salt, and paper. Combine all of the ingredients and stir until thoroughly combined.

4. Put a piece of cabbage leaf on a flat, clean surface. Then put a tablespoon of the mixture over the bottom half of the leaf and roll it up to enclose the filling.

5. Place the rolls into a serving plate then put into a steamer. Steam for 20 minutes.

Sauce

1. While waiting for the cabbage rolls to cook. In a small bowl, mix 4 tablespoons of the mushroom water with oyster sauce and cornstarch then stir well.

2. In the sauce pan. Heat up the sauce over high heat.

3. Remove from the heat as soon as it thickens and stir in a tablespoon of thinly sliced scallions or spring onions.

4. Pour it over the cabbage rolls that have been steamed.

5. It’s better to serve it with your dipping sauce when it’s still hot.

6. Cooking success! Have fun with your meal.