Dim Sum Steamed Cabbage Roll

Method22 steps

1. 1

   Step 1: Mince the 350 g lean pork coarsely and keep it cold until marinating.

   Uses 350 g lean pork, to mince coarsely

2. 2

   Step 2: Mix the minced pork with 1 tsp salt, 2–3 tsp marinade oil, 2 tsp cornflour, 2½ tsp light soy sauce and the dash of white pepper. Cover and refrigerate at 4°C (40°F) or below for about 15 minutes while preparing the other ingredients.

   Refrigerate pork marinade · 15 minUses Coarsely minced lean pork · 1 tsp salt, for the pork marinade · 2–3 tsp oil, for the pork marinade · 2 tsp cornflour, for the pork marinade · 2½ tsp light soy sauce, for the pork marinade · 1 dash white pepper, for the pork marinade

   
3. 3

   Step 3: Soak the 2–3 pieces dried wood-ear fungus in enough water for about 20 minutes, until expanded and soft. Prepare the other ingredients during the soak.

   Soften wood-ear fungus · 20 minUses 2–3 pieces dried black wood-ear fungus, depending on size · Water, as needed to soak the wood-ear fungus

4. 4

   Step 4: Drain the softened fungus and discard the soaking water. Wash thoroughly between the folds to remove grit, then cut into small squares.

   Uses Only the softened wood-ear fungus, excluding soaking water · Clean water, as needed to wash the vegetables and rehydrated fungus

5. 5

   Step 5: Scrub the 6–7 fresh water chestnuts clean, peel them and cut into small cubes.

   Uses 6–7 fresh water chestnuts, to peel and dice · Clean water, as needed to wash the vegetables and rehydrated fungus

6. 6

   Step 6: Peel and devein the 15 medium prawns, pat dry and cut each into 3–4 pieces. Keep refrigerated until mixing the filling.

   Uses 15 medium prawns, to peel and devein

7. 7

   Step 7: Wash and finely chop the 2 stalks spring onions for the filling. If using the optional garnish sprig, wash and chop it separately and keep it aside.

   Uses 2 stalks spring onions, for the filling · 1 sprig spring onion, optional, to garnish · Clean water, as needed to wash the vegetables and rehydrated fungus

8. 8

   Step 8: In a large bowl, combine the marinated pork, chopped wood-ear fungus, diced water chestnuts, cut prawns and the filling spring onions. Keep the optional garnish aside.

   Uses Pork with its complete marinade · Only the cleaned chopped fungus, leaving wash water behind · Only the peeled diced water chestnuts, excluding wash water and peel · Only the cut prawn meat, excluding shells · Only the two stalks chopped filling spring onions, excluding garnish and wash water

9. 9

   Step 9: Crack the one egg into the filling and mix until fully incorporated.

   Uses Combined pork, prawn and vegetable filling · 1 egg, for the filling

   
10. 10

    Step 10: Cover the filling and refrigerate at 4°C (40°F) or below for 30 minutes. Prepare the cabbage leaves during this chill.

    Chill cabbage-roll filling · 30 minUses Raw filling with its incorporated egg

11. 11

    Step 11: Carefully separate the 10–12 cabbage leaves, keeping them intact, and wash them. Trim thick ribs so the leaves will fold easily. If a large leaf tears, overlap smaller pieces to make a wrapper.

    Uses 10–12 cabbage leaves, for wrapping · Clean water, as needed to wash the vegetables and rehydrated fungus

12. 12

    Step 12: Bring the separate blanching water to a boil. Blanch the prepared cabbage leaves for about 1 minute, or until limp enough to fold.

    Blanch cabbage leaves · 1 minUses Only the prepared cabbage leaves, excluding wash water and trimmed ribs · Water, as needed to blanch the cabbage leaves

    
13. 13

    Step 13: Lift the blanched leaves into a strainer, rinse under cool clean water and drain well. Discard the blanching water.

    Uses Only the blanched cabbage leaves, leaving their cooking water behind · Cool clean water, as needed to rinse the blanched cabbage leaves

    
14. 14

    Step 14: Place one large drained leaf on a clean board. Spoon about 2 tbsp chilled filling onto it, using less if needed to close securely. Roll over the filling, fold both sides inward and continue rolling to enclose it. Keep the remaining raw filling cold.

    Uses One drained cabbage wrapper per roll from the prepared leaves · About 2 tbsp chilled filling per roll from the prepared batch

15. 15

    Step 15: Arrange the assembled rolls on a stainless-steel steaming plate. Repeat with the supplied leaves without overfilling. Any spare prepared leaves can line the plate beneath the rolls. Promptly refrigerate or freeze raw filling left after the leaves run out for a separate fully cooked dish.

    Uses Assembled cabbage rolls from the supplied leaves, excluding unused raw filling · Any spare drained leaves used to line the steaming plate

    
16. 16

    Step 16: Add the external steaming water to a wok below the rack and bring to a full boil over high heat. The water must remain below the steaming plate.

    Uses Water, as needed below the steaming rack, topped up if needed

17. 17

    Step 17: Place the plate of cabbage rolls on the rack, cover and steam over steady steam for about 20–25 minutes, first checking at 20 minutes. Keep water below the rack, topping up if needed. The centre of the pork filling must reach 71°C (160°F), with the prawn pieces opaque throughout, before removing the plate.

    Steam cabbage rolls · 20 minUses Only the prepared cabbage rolls and any leaf lining on their plate · Boiling external steamer water · Water, as needed below the steaming rack, topped up if needed

    
18. 18

    Step 18: Carefully remove the fully cooked rolls. If making the optional dipping sauce, collect ½ rice bowl of the released steaming juices; keep them separate. Cut each roll into about 3–4 bite-size pieces and transfer to a serving plate, keeping warm. If there are not enough juices for the sauce, serve the rolls without that optional sauce.

    Uses Only the fully cooked rolls, separate from the released plate juices · ½ rice bowl released plate juices, only for the optional sauce

    
19. 19

    Step 19: Only for the optional dipping sauce, heat the separate 1 tbsp sauce oil in a small pan. Add ½ tsp chopped garlic and fry just until aromatic.

    Uses 1 tbsp oil, optional, for frying the dipping-sauce garlic · ½ tsp chopped garlic, optional, for the dipping sauce

    
20. 20

    Step 20: Only for the optional dipping sauce, add the collected ½ rice bowl steaming juices to the fried garlic. Simmer over low heat for about 1–2 minutes, first checking at 1 minute.

    Simmer optional dipping sauce · 1 minUses Optional sauce pan with fried garlic and its oil · ½ rice bowl collected steaming juices

    
21. 21

    Step 21: Only for the optional dipping sauce, mix 1 tsp sauce cornflour, 2 tbsp slurry water and 1 tbsp oyster sauce in a small bowl. Stir this mixture into the simmered juices and cook, stirring, until thickened. If too thick, stir in a little of the separate thinning water.

    Uses Simmered optional garlic-and-steaming-juice sauce · 1 tsp cornflour, optional, for the dipping sauce · 2 tbsp water, optional, for the dipping-sauce slurry · 1 tbsp oyster sauce, optional, for the dipping sauce · A little water, only if needed to thin the optional dipping sauce

    
22. 22

    Step 22: Serve the hot cabbage-roll pieces. If desired, garnish with the 3 tbsp ready-to-eat prawn roe and the prepared garnish spring onion. Serve the optional dipping sauce in a separate dish.

    Uses Only the cut cooked cabbage rolls, excluding the separately retained sauce juices · 3 tbsp ready-to-eat prawn roe (ebiko), optional, to garnish · Only the prepared optional garnish spring onion, excluding filling onions and wash water · Optional prepared dipping sauce served separately, as desired