Chinese Cabbage rolls
Source of Recipe
BarbCA
Chinese Cabbage Rolls
10-12 cabbage leaves
1/4 lb. ground pork
1/2 cup finely chopped leek or green onion
1/3 cup chopped waterchestnuts
3-4 soaked and minced dried mushrooms
1 teaspoon soy sauce
1/2 teaspoon sesame oil (optional)
1 teaspoon Sriracha Sauce or hot pepper sauce (optional)
1 teaspoon cornstarch
Sauce:
1 tablespoon soy sauce
2 tablespoons vinegar
2 tablespoons brown sugar
2 teaspoons cornstarch
3 tablespoons water
1 cup liquid from cabbage rolls
Blanch cabbage leaves in boiling water for a minute or two. Drain and rinse with cold water. Spread them out and trim into about 3x5 rectangles. Make 4-5 slits lengthwise in each leaf.
Blend ground pork, onion, waterchestnuts, mushrooms, soy sauce, Sriracha sauce, sesame oil, and cornstarch. Divide into 10 portions and place on the leaves folding up. Don't have to worry about the sides being closed.
Shred the trimming and the extra leaves and line the bottom of a heatproof bowl. Lay the rolls on top of the shredded leaves. Place in hot steamer and cook for 15- 18 minutes.
Carefully drain juices from the cabbage. Blend the cabbage juice, soy sauce, vinegar, and sugar in a small pan and bring to a boil. Mix cornstarch and water and thicken sauce. Adjust seasoning to taste with more sugar, vinegar, or soy sauce if desired.
It isn't necessary to do the slits in the leaves, it just looks nice with the filling peeking out. The rolls are smaller than the usual cabbage roll. Chopstick size.
If you don't have a steamer you can improvise by putting a tuna can with the bottom cut out in a largish pot and set the bowl on that and cover the pot. Just be very careful taking it out.
It is a good idea to drain the rolls again before putting the sauce on. This has only about 1/4 of the sauce. Then I put more on to serve.
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