For the wrappers
- 8 savoy cabbage leaves
For the filling
- 200 g minced pork/beef/chicken
- 1 stalk scallions, finely chopped
- 2 tsp light soy sauce
- 1 pinch Chinese five spice powder
- 1 pinch sugar
- 1 dash sesame oil
- 1 carrot, grated
Prepare the wrappers: Blanch cabbage leaves in boiling water until they begin to wilt (it should take no more than 20 seconds). Drain and set aside.
Mix the filling: Squeeze out excess water in shiitakes mushrooms (keep the water in which the mushrooms are soaked for later use). Chop them into tiny pieces.
Put mushrooms, minced meat and all the seasonings into a bowl. Mix well.
Steam the rolls: Place the rolls into a steamer. Steam for 10 minutes.
Make in advance: You may keep raw, wrapped cabbage rolls in the fridge for up to 24 hours. Extend the steaming time to 12 minutes if just taken out from the fridge.