Chinese Steamed Cabbage Rolls Recipe

I absolutely love this recipe because it strikes the perfect balance between savoriness and freshness with its blend of pork, shrimp, and aromatic sauces wrapped in tender cabbage leaves. Plus, it’s a total nostalgic comfort food moment that brings a unique twist to my weeknight dinners—definitely Instagram story-worthy!

I adore how Chinese Steamed Cabbage Rolls present a delightful balance of flavors. The rolls combine 200 grams of ground pork and 100 grams of shrimp cut with soy sauce and oyster sauce.

My favorite part might be the infusion of sesame oil, ginger, and garlic in the tender cabbage leaves.

Ingredients

Pork in Ground Form: A protein-rich mainstay, supplies savory complexity.

Prawns: They are rich in proteins, with a sweetness that carries an oceanic essence.

Ginger: It has spicy undertones, and its effects are improvisational, to say the least.

It aids in digestion and boosts immunity.

Garlic: Bolsters flavor, promotes heart health and immune function.

Green onions: Fresh flavor reminiscent of onion.

Contributes vitamins and freshness.

Oil from Sesame: An oily nutty aroma, make for an oil rich in unsaturated fats.

Oyster sauce: Contributes umami, boosts warmth, savory, and sweet essence.

Ingredient Quantities

• 8 large cabbage leaves
• 200g ground pork
• 100g shrimp, peeled and finely chopped
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon ginger, minced
• 1 garlic clove, minced
• 2 scallions, finely chopped
• 1 tablespoon cornstarch
• 1 tablespoon water
• Salt and pepper to taste
• 1 teaspoon rice vinegar (optional)
• Soy sauce for serving

Instructions

1. Start by blanching the cabbage leaves in boiling water for 2-3 minutes until they are just soft. Remove them and place them in a bowl of cold water to stop the cooking. Drain and set them aside.

2. In a mixing bowl, combine the minced pork, chopped shrimp, soy sauce, oyster sauce, sesame oil, ginger, garlic, scallions, cornstarch, and water. Mix well until thoroughly combined. Season with salt and pepper.

3. Place a cabbage leaf flat on a clean surface. Then spoon about 2 tablespoons of the pork and shrimp mixture onto the leaf’s center.

4. Take the filling and place it in the bottom third of a cabbage leaf. Tuck the sides of the leaf over the filling, then roll the leaf from the bottom to the top and enclose the filling completely. Repeat with the remaining leaves and filling.

5. Place the cabbage rolls seam side down in a steamer basket, allowing just enough room between each roll for good, even cooking.

6. In a pot large enough to hold the steamer basket, bring water to a boil. When the water reaches a rolling boil, put the steamer basket over the pot, taking care that it does not touch the water.

7. Put the lid on and steam the cabbage rolls for about 12-15 minutes, or until the pork and shrimp filling is fully cooked.

8. Take the cabbage rolls that have been steamed and remove them from the steamer basket. They need to cool a bit before you serve them.

9. To add a little extra flavor, you can sprinkle a touch of rice vinegar over the rolls before serving. This will give them an even more authentic taste.

10. Warm the steamed cabbage rolls and serve with soy sauce on the side for dipping. Enjoy!

Equipment Needed

1. Large pot
2. Mixing bowl
3. Steamer basket
4. Lid for steaming pot
5. Tongs (for handling cabbage leaves)
6. Slotted spoon (for blanching cabbage)
7. Knife (for chopping ingredients)
8. Cutting board
9. Spoon (for mixing and measuring filling)
10. Measuring spoons

FAQ

• Q: Can I use another type of meat instead of pork?You can substitute ground chicken or turkey in place of that if you really want—without altering the dish’s taste.
• Q: Can these cabbage rolls be frozen?Yes, after steaming, they can be frozen. To reheat, use a steamer until the contents are piping hot.
• Q: How can I keep the cabbage leaves from tearing?A: To keep them pliable and prevent tearing, briefly immerse the cabbage leaves in boiling water.
• Q: Do I need to use shrimp in the filling?Shrimp imparts a distinctive taste and texture, but you can leave it out or substitute it with an equal amount of ground pork.
• Q: What is the purpose of adding rice vinegar?Rice vinegar adds a slight tang, balancing the flavors, but is optional.
• Q: How long should I steam the cabbage rolls?A: For fully cooked filling, steam the rolls for 15-20 minutes.

Substitutions and Variations

Lean ground turkey or chicken may be used in place of the ground pork.
To replace the shrimp, use minced firm tofu.
Oyster sauce can be replaced with hoisin sauce.
Substituting olive oil for the sesame oil
Use chives instead of scallions.

Pro Tips

1. Proper Cabbage Leaf Prep After blanching the cabbage leaves, pat them dry with a paper towel to remove excess moisture. This helps the rolls hold together better and ensures the filling sticks to the leaf.

2. Filling Consistency Make sure the filling is well-mixed and slightly sticky. This helps the filling hold its shape inside the cabbage roll. You can do this by mixing the ingredients with your hands until it feels cohesive.

3. Rolling Technique When rolling the cabbage, tuck the sides tightly over the filling to prevent any spills during steaming. This ensures a neat presentation and keeps the filling intact.

4. Steaming Setup To prevent the steamer basket from touching the boiling water, place a few coins or a small rack at the bottom of the pot. This helps maintain an ideal steaming environment.

5. Flavor Boost Enhance the shrimp flavor by briefly marinating the chopped shrimp in a mixture of salt, pepper, and a splash of rice vinegar before blending with the pork. This adds an extra layer of flavor to the rolls.