Ingredients:

  • 1 large head of Napa Cabbage (12-14 large outer leaves)
  • 1 tsp Salt
  • 1 lb ground pork (80/20 lean-to-fat ratio)
  • 1 cup shiitake mushrooms, finely minced
  • 2 cloves garlic, grated
  • 1 tbsp fresh ginger, grated
  • 2 green onions, finely sliced
  • 1 tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp white pepper
  • 1 tbsp cornstarch
  • 1/2 cup chicken bone broth
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • 1 tsp cornstarch (for glaze)
  • 1 tbsp water

Instructions:

  1. Bring a large pot of salted water to a boil. Carefully peel 12-14 large leaves off the napa cabbage and submerge them for 2 minutes until pliable. Immediately plunge into an ice bath to stop the cooking process.
  2. Lay a blanched cabbage leaf flat on your cutting board and pat it dry with a paper towel. Place about 2 tablespoons of the pork mixture near the stem end of the leaf. Fold the stem end over the meat, tuck in the sides like a burrito, and roll it up tightly toward the leafy green end.
  3. In a large mixing bowl, combine the ground pork, minced shiitake mushrooms, grated garlic, grated ginger, sliced green onions, light soy sauce, toasted sesame oil, white pepper, and 1 tablespoon of cornstarch. Mix this vigorously in one direction with a pair of chopsticks or a fork until the mixture becomes sticky and pale.
  4. Arrange the rolls seam-side down in a steamer basket. Steam the rolls for 15 minutes until the pork feels firm through the leaf.
  5. While steaming, prepare the glaze by combining chicken bone broth, oyster sauce, dark soy sauce, and sugar in a small saucepan. Bring to a simmer, then stir in a slurry of 1 tsp cornstarch and 1 tbsp water. Cook for 1 minute until the sauce is thick and glossy.
  6. Drizzle the mahogany glaze over the steamed rolls and serve immediately.