Napa Cabbage Rolls

This recipe is inspired by Just Bento's cabbage rolls.
Usually the napa cabbage I buy are so big that I usually make giant cabbage rolls, but i found that if I cut the cabbage in half, I can make smaller 2 bite rolls.

For this roll, I make a dumpling like filling with shiitake mushrooms, dried scallops and mini dried shrimp. Asian flavours for an Asian cabbage roll.

Napa Cabbage Rolls

Ingredients 

• 6 Short (and fat) napa cabbage leaves, cut in half for 12 or 12 small leaves
• 300g Ground pork
• 3 Shiitake mushrooms
• 1 big dried scallop or 2 small ones
• 1 tbsp mini dried shrimp
• 1/2 tsp sugar
• 1 tbsp low sodium soy sauce
• 1 tsp corn starch

Directions

1. Soak the shiitake mushrooms and dried scallop for several hours to re-hydrate. If you do not have several hours, soak in warm water to hasten the process. 
2. If the cabbage leaves you're using is really wide, you can cut it in half down to middle to make it skinnier. But make sure you can still wrap it around the meat when it's cut in half.
3. Do a quick blanch of the leaves to soften them.
4. Once the mushroom is re-hydrated, cut into small pieces and add it into a bowl with the meat.
5. Shred the dried scallop and add it into the bowl with the meat and mushrooms
6. Rinse the dried shrimp and lightly chop it into smaller pieces, add it into the bowl.
7. Add the sugar, soy sauce and corn starch into the bowl and mix all together.
8. Once it's all mix, spoon the mixture onto the soften napa cabbage leaves and roll.
9. Tuck the tail of the cabbage into one of the sides.
10. Your rolls should have a diameter of about 1 inch so it's a bite size roll. 
11. Steam in a dish for 15 mins and you're ready to go!

Categories: Chinese, dried scallops, Napa Cabbage, Pork, shiitake mushrooms, Vegetables