Ingredients Print

Check off ingredients as you go

Makes 10 rolls (serves 2-3)

For the filling

For the rolls

• 10 large leaves Chinese cabbage (napa cabbage)
• 200 g (7 oz) ground meat (chicken or a beef mix)
• 1 small yellow onion (about 60 g / 2 oz), very finely chopped
• 2 cloves garlic, crushed
• 1 Tbsp freshly grated ginger (about 10 g)
• 2 Tbsp soy sauce (gluten-free if needed)
• 1 Tbsp sesame oil
• 2 Tbsp water or stock
• 40 g (1.5 oz) shiitake or other mushrooms (about 2 large), very finely chopped

For cooking

• 1 Tbsp coconut oil (or another neutral oil)

For the sauce

• 2 Tbsp soy sauce
• 1 tsp rice vinegar (or lemon juice)
• 1 tsp sesame oil
• 1 pinch sugar or honey
• 1 tsp freshly grated ginger
• Chili flakes (optional)
• Toasted sesame seeds (optional)

If you change the number of serving, consider adjusting cooking times!

Preparing the Chinese cabbage

1. Steam the Chinese cabbage leaves gently (or dip them in barely simmering water) for 3 to 4 minutes, until soft and pliable. Drain and let cool slightly.

2. Make the filling. In a bowl, mix the ground meat, onion, garlic, ginger, soy sauce, sesame oil, water or stock, and the mushrooms (rehydrated first if needed). The filling should become slightly sticky.

3. Place a little filling in the center of each leaf. Fold in the sides, then roll up into small, tightly packed parcels.

4. In a hot skillet, brown the rolls in a little neutral or sesame oil, 2 minutes per side. Add 2 Tbsp water and cover. Let them steam for 3 to 4 minutes. Remove the lid and let them caramelize slightly.

5. Mix all the sauce ingredients in a small bowl. Taste and adjust to your liking.

6. Arrange the golden rolls on a plate. Sprinkle with sesame seeds and thinly sliced scallion. Serve with the sauce on the side (or lightly drizzled over), with sushi rice.

Variations

• Add a little chopped fresh cilantro to the filling.
• Serve with chili oil.