Pork-stuffed cabbage dim sum
- 7 oz. 200 g savoy cabbage, whole leaves
- 1 lb 450 g ground pork or ground chicken
- 2 (1 oz.) 2 (30 g) scallion, finely choppedscallions, finely chopped
- ¾ oz. (32⁄3 tbsp) 21 g (55 ml) fresh ginger, peeled and grated
- 1 1 red chili pepper, finely choppedred chili peppers, finely chopped
- 2 2 garlic clove, finely choppedgarlic cloves, finely chopped
- 2 tsp 2 tsp fresh chives, finely chopped
- 1 1 egg whiteegg whites
- 2 tsp 2 tsp tamari soy sauce
- salt taste
- 2 tbsp 2 tbsp tamari soy sauce, for dipping
- 1 tsp 1 tsp sesame seeds, toasted
- Cut off the root of the savoy cabbage with a sharp knife and cut the leaves away from the tough central stem of the cabbage, leaving each one whole.
- Boil water in a saucepan big enough to hold the cabbage leaves. Blanch the leaves in boiling water for 2 minutes. They will float to the top so push them down while they boil. Use tongs to remove them from the water and lay them on a clean kitchen towel to dry and cool.
- Finely chop the scallions, ginger, chili pepper, garlic, and chives. Combine them in a bowl and add the egg white, tamari soy sauce, and salt.
- Pat each cabbage leaf dry, then cut part of the rough stem out in a thin v-shape. Don't go past the center of the leaf. If part of the stem remains, that's ok as long as the thickest part is removed.
- Put a small ball of filling in the center of the leaf.
- Fold the sides and roll the cabbage leaf up from the nearest side to the farthest. You should have a neat tight roll. Place each roll in a steamer basket. Repeat with all of the remaining leaves and stuffing.
- Steam the dim sum for 10-15 minutes until cooked through and the filling is firm to the touch. Use tongs to remove and cut each in half. Stand them up on a plate and serve with tamari for dipping. Sprinkle with toasted sesame seeds if you wish.
Traditionally, cabbage rolls are made with green cabbage. It's more practical to use savoy cabbage instead, because the leaves are more flexible and are less likely to tear.
Roll up starting from the thicker core end of the cabbage.
If the leaves do tear, don't worry. Use them anyway. Also feel free to use tooth picks to hold the cabbage rolls together during cooking. Remove the toothpick before serving.
Don't like pork?
Substitute ground chicken or chopped shrimp instead of pork.
Make this dish in 15 minutes!
Want all the flavors but you don't want to spend too much time in the kitchen? Shred the cabbage and add it to a wok when the meat has browned. Cook until the cabbage is soft.
Diet Doctor's recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Katie's cookbook, "The Low Carb Weight‑Loss Cookbook".