Steamed Cabbage Rolls
Yield: 20 rolls – 10 portions
Ingredients Amount
Large green or white cabbage leaves 12 ea.
Steamed medium grain rice 1 Cups
Soft bean curd, mashed ½ Cup
Dried shiitake mushrooms, rehydrated 5 ea.
Soy sauce 1 Tbsp.
Sesame seeds, toasted and crushed 1 Tbsp
Scallion, minced 2 ea.
Garlic, minced 3 cloves
Pinenuts, toasted ¼ Cup
Freshly ground black pepper ½ tsp.
Method
1. Remove core from head of cabbage. Drop entire head of cabbage into wok of rapidly boiling water and blanch and shock. Remove individual leaves from head and blanch again until tender. Shock, pat dry, remove tough center rib, hold cool and covered
2. Finely mince the mushrooms and combine with all other ingredients EXCEPT the cabbage leaves.
3. Place one large tablespoon of rice mixture into the center of each cabbage leaf and shape into a ball using a clean, moist towel –see demo for reference..
4. Steam cabbage rolls one serving at a time in a perforated pan in the steamer until hot in the center as needed.Serve with Kim Chi pancakes and dipping sauces. Empty perforated pan should be in hot steamer during service. As an order is placed - one portion of cabbage will be reheated in steamer as needed. Do not steam all cabbage bundles in advance.
yields 1 cup
Ingredient Amount
Thin Soy Sauce 4 oz.
Rice Vinegar 2 oz.
Sesame Oil 1 Tbs
Sugar 2 Tbs
Garlic, peeled mashed 3 Clvs
Scallion Minced 2 Tbs.
Method:
1. Combine ahead of service, portion as directed into small ramekins