Stuffed Cabbage Pockets
Stuffed cabbage pockets is a recipe with fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 dried Mu-Err mushrooms
- 8 Chinese cabbage leaves
- 0.5 bunch Chives
- 300 g cooked fragrant rice
- 1 tbsp sweet‑sour chili sauce
- 1.5 l vegetable broth
- saffron strands
- 2 tbsp rice wine
- 2 tbsp Soy sauce
- 1 tsp Chinese sesame oil
Instructions
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1.
Pour hot water over the Mu-Err mushrooms and let them soak for 10–15 minutes.
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2.
Wash the Chinese cabbage leaves and blanch them in boiling salted water. Shock in cold water and lay on a kitchen‑towel covered work surface.
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3.
Rinse the chives, squeeze out excess moisture from the mushrooms, finely chop them. Mix the mushrooms with rice and chili sauce, then spread onto the cabbage leaves. Fold the leaf edges upward to form a pouch and tie each with two chive stems. Slice the remaining chives into ribbons.
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4.
Bring the vegetable broth to a boil in a wok. Season with saffron strands, rice wine, and soy sauce. Reduce heat, place the stuffed pouches in the broth, and let them simmer for several minutes. Just before serving, stir in the sesame oil.
