Ingredients
Filling
- 3 pieces dried shiitake mushrooms
- 1 pound ground chicken
- 2 ounces carrot, peeled and grated (about ½ cup)
- 3 stalks green onion, thinly sliced (optional, more for garnish)
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 3 tablespoons oyster sauce
- 2 tablespoons regular soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon toasted sesame oil
- Generous dash of white pepper
Cabbage Rolls
- 16 leaves napa cabbage, trimmed and washed
- Neutral oil, as needed for cooking
- 2 tablespoons water (for cooking)
Optional Dumpling Sauce
- 2 tablespoons regular soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon granulated sugar (adjust to taste)
- Chinese chili oil or Lao Gan Ma Chili Crisps (optional)
Instructions
- Rehydrate the Shiitake Mushrooms: Bring a large pot of water to a boil. Place the dried shiitake mushrooms into a heatproof bowl and pour enough boiling water over them to cover by at least an inch. Let soak for about 15 minutes or until fully rehydrated. Drain and rinse the mushrooms well, remove the woody stems, finely chop the caps, and set aside.
- Blanch the Napa Cabbage: Using the same pot of boiling water, blanch the napa cabbage leaves for 15 to 20 seconds until the stems become flexible. Remove with tongs and immediately plunge them into cold water to cool and stop cooking. Drain well and gently squeeze out excess water without tearing the leaves. Set aside.
- Make the Filling: In a mixing bowl, combine ground chicken, chopped shiitake mushrooms, grated carrot, sliced green onions, minced ginger, minced garlic, oyster sauce, soy sauce, Shaoxing rice wine, toasted sesame oil, and white pepper. Mix thoroughly until the mixture becomes paste-like and well combined.
- Assemble the Cabbage Rolls: Lay one cabbage leaf flat with the stem facing you. Place about 2 tablespoons of filling about 2-3 inches from the bottom stem. Roll the stem over the filling to compact, then roll once more. Fold the sides in neatly to enclose the filling fully and finish rolling. Place the seam side down. Repeat with remaining leaves and filling.
- Cook the Cabbage Rolls: Heat a large sauté pan over medium-high heat and add enough neutral oil to lightly grease the pan. Arrange the rolls seam-side down in the pan. When sizzling, drizzle 1-2 tablespoons of water around the pan, cover with a lid, and reduce heat to medium-low to simmer for about 10 minutes. Remove lid, increase heat to medium-high to evaporate leftover liquid over 2-5 minutes and finish cooking the filling. Cook in batches if necessary.
- Prepare the Optional Dumpling Sauce: In a small bowl, whisk together soy sauce, rice vinegar, water, granulated sugar, and chili oil if using until sugar dissolves. Serve immediately or refrigerate for up to one week.
- Serve: Transfer the cooked cabbage rolls to plates and drizzle with the prepared sauce or serve sauce on the side. Enjoy warm, with additional soy sauce and chili oil if desired.
Notes
- Dried shiitake mushrooms provide rich umami flavor; soaking overnight in cold water is an alternative rehydration method.
- Be gentle when blanching and handling cabbage leaves to avoid tearing.
- Adjust sugar in dipping sauce to suit your preferred balance of sweet and tangy flavors.
- Can be cooked in batches to avoid overcrowding the pan for even cooking.
- Leftover rolls can be refrigerated and gently reheated on stovetop or steam.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
