Wednesday, August 29, 2012

Steamed Cabbage Rolls (白玉卷)

Here is another light and healthy steamed dish that I prepared recently.  Other than the filling ingredients that you see in the picture below, you will need a few leaves of Chinese long cabbage.  You can also use round cabbage to prepare this dish, but I prefer long cabbage as it is easier to wrap, the texture is softer and the taste is sweeter.  You can use a variety of ingredients for the filling, such as fish paste or chicken (instead of pork), prawn, mushrooms, wood ears, water chestnut etc.  

Main ingredients:
Chinese long cabbage - I used 8 leaves
Filling: Minced pork, crab leg meat, grated carrot, grated ginger, chopped spring onion

Oyster sauce, sesame oil, pepper, corn starch

1) Combine the filling ingredients and seasonings.  Keep chill in fridge for about an hour.

2) Boil the cabbage leaves in hot water (add a pinch of salt and a little cooking oil) for about a minute to soften the cabbage.  Remove the cabbage leaves and let them cool completely.

3) Divide the prepared filling for each cabbage leave.  Wrap and roll up the filling to form little parcels.  

4) Place the cabbage rolls on a steamed plate, sprinkle some grated carrot on top and steam on high for about 8 minutes.

5) Transfer the cabbage rolls onto serving plate.  Drain the liquid/stock from the steamed plate to stockpot.  Bring the stock to boil (add a little water/stock if necessary).  Add a pinch of salt/seasoning. Thicken the stock with a little cornstarch solution.  Lastly, pour in an beaten egg white and 1 tsp shallot oil.

6) Pour gravy over the cabbage rolls.  Serve hot.


  1. 这个菜

  2. Hi Fong's Kitchen,

    Do you mind if I ask for this recipe?? It looks really good!

    Thank you!

  3. Hi Fong,
    I love this dish! I've already made this dish twice this week! :) This is becoming my favorite dish to make. It's very fun to roll the cabbage and they turned out pretty on the plate. Also, this is a very healthy and delicious dish. Per your suggestion, I've rolled it using fish paste. That turned out great too. I skipped the last step both times as I was too lazy to work on the egg mixture. Plus, I don't have readily available shallot oil. My guess is you probably made a bottle of shallot oil ahead of time and use it whenever you need it. Thank you for sharing this recipe!


    1. Hi Grace, yes, cooking is flexible and you can adjust the ingredients and steps to suit to your taste and convenience. Yes, I do make the shallot oil ahead and use it now and then, for steamed and soup dishes. Extra flavor ;)


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