Chicken cabbage rolls with sesame soy dipping sauce
- 3 3 garlic clovegarlic cloves
- 2 tbsp 2 tbsp ground ginger
- 1½ oz. (7 tbsp) 45 g (110 ml)
- ½ cup (¼ oz.) 120 ml (8 g)
- 10 oz. 280 g ground chicken
- 1 lb 450 g or
- ¼ cup 60 ml toasted sesame oil or olive oil
- 3 tbsp 3 tbsp tamari soy sauce
- 1 1 lime, the juicelimes, the juice
- 2 tbsp 2 tbsp sesame seeds, toasted
- Chop the garlic, ginger, scallions, and cilantro. Knead them into the ground chicken just until combined (do not overmix).
- Bring a saucepan of water to a boil. Put the outer leaves of the cabbage in the boiling water for 2 minutes. Blanch a maximum of three leaves at a time.
- Cut the cabbage leaves in half along the thick center rib, removing the rib. Place a small quantity of the chicken mixture in the middle of each leaf half, fold the sides in, and roll the leaf around the filling.
- Bring about 1" (2,5 cm) of water to a simmer in a saucepan with a steamer insert or place a bamboo steamer on top. Place the rolls in the steamer, seam-side down, and steam for 15 to 20 minutes, until the filling is firm and cooked through.
- For the sauce, mix sesame oil, soy sauce, lime juice, and sesame seeds in a bowl.
- Arrange the rolls on a serving dish and give everyone their own bowl with sauce. Serve with chopsticks.
Choose a large cabbage: the leaves will be larger and easier to handle.
Making the rolls may be a little intimidating in the beginning, but have faith. Also, if the sides are not perfectly folded in, don’t worry! The filling holds together well and will not fall out. If necessary, stick a toothpick in each roll to hold it together.