I got a big beautiful napa cabbage sitting in my fridge for weeks and still doesn’t know what to do with it. Usually, I will easily make it into kimchi during winter or gyoza but I’ve too many of them sitting my fridge and freezer; it is such a waste to do stir-fry since it has a big leaves. I googled and found the idea of using it as a wrap, just like wonton or stuffed vegetables.
Here is how I do it for this recipe.
- Chicken breast – minced
- Prawn – minced
- Shitake mushroom – I always used fresh one and diced it.
- Water chestnut – diced it
- Ginger – grated
- 1 clove of Garlic – chopped it fine
- Spring onion/scallion – chopped
- Carrot(s) – diced
- 1 tbsp Oyster sauce
- 1 tbsp Soy sauce
- 1 tbsp sesame oil
- 1 large Egg – lightly beaten
- 1 tsp Cornstarch
Mix the ingredients of the fillings together in a bowl and then put it into fridge for at least 1-2 hours.
*The above ingredients can be used for wonton, stuffed vegetables, spring roll or dim sum.
- Remove each leaf carefully and trim a little bit at the bottom.
- Use a pan that can fit the leaf.
- Bring the water to boil with the seleccted pan and blanch the cabbage leaves until it turn soft.
- Take the leaves out from the hot/warm water and give it a quick cold bath.
- Try to drain as much water out from the cabbage leaves as possible and be careful not to break it.
Now, it is ready to use for rolling or wrapping.
- Chicken broth
- 1 tbsp oyster sauce
- 1 tsp cornstarch
- Lay the soft cabbage leave gently and flat.
- Put a tablespoon or teaspoon of fillings that fit to the size of each cabbage leaf.
- Roll it gently and push each end to cover the mince nicely.
- Put them into a steamer.
- Steam them for approximately 20 minutes.
- When it is done, remove it from the steamer and place them on serving plate.
- Pour the sauce over and then garnish with spring onion.