Steamed Cabbage Rolls 白菜包肉


  • 8 savoy / napa cabbage leaves

  • 1/2 lb ground beef or pork (for filling)

  • 8 pieces dried shiitake mushroom (for filling)

  • 1 tbsp chopped garlic (for filling)

  • 1 tbsp chopped ginger (for filling)

  • 1 stalk green onion (for filling)

  • 2 tsp soy sauce (for filling)

  • 1 tsp sesame oil (for filling)

  • ground pepper (for filling)

  • pinch of sugar (for filling)

  • 8 long carrot strips

  • 1 tbsp oyster sauce

  • 1 tsp cornstarch


  1. Rehydrate mushrooms - soak dried shiitake mushrooms in water (hot water if in a rush) to rehydrate (you will use the water that is used to soak mushroom later)

  2. Blanch cabbage leaves - blanch the cabbage leaves in hot water until soft and rollable

  3. Combine filling ingredients - mix all filling ingredients together, feel free to make adjustments based on preference

  4. Make rolls - take a desired amount of filling, shape into cylindrical shape and place in the middle of a cabbage leaf, then roll (folding sides in) to create the roll, then optionally tie using a carrot strip (use a peeler to create a long carrot strip)

  5. Steam - steam the rolls for 10-15 minutes

  6. Create the sauce / gravy - combine the shiitake mushroom water, the liquid from steaming the rolls, oyster sauce and corn starch, then heat in a pan

  7. Serve it up - plate the cabbage rolls and pour the sauce / gravy on top

  8. Enjoy!