The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey, food lovers! I’m so excited to share this recipe with you today. If you’re a cabbage fan like me (especially Chinese cabbage), then you’re going to love these Pan-Fried Cabbage Rolls. They’re stuffed with delicious minced chicken, veggies, and rice, giving you that comforting dumpling vibe but without the carbs! Of course, I’m all about the carbs (rice and noodles are life!), but these rolls are a lighter, healthier option that still feels indulgent. Let’s dive in!
Method
Prepare the Filling
Start by chopping all the ingredients for the filling. Finely chop the chicken, carrot, garlic, ginger, onion, and spring onion, and place them into a mixing bowl. If you have cilantro, feel free to add it in too, as it gives the filling an extra burst of freshness. Once everything is chopped, add the oyster sauce, soy sauce, Shaoxing wine, corn starch, sesame oil, white pepper, and MSG to the bowl. Then, toss in the cooked rice and the whisked egg. Mix everything thoroughly using your hands or a spoon until it’s well combined. The mixture should be sticky and cohesive, perfect for stuffing into the cabbage leaves.
Make the Sauce
In a separate bowl, prepare the sauce by combining the oyster sauce, minced garlic, chili (if you want a bit of heat), chicken powder, sugar, and water. Stir well to ensure the ingredients dissolve into the water, creating a smooth and flavorful sauce. Set the sauce aside for later use.
Blanch the Cabbage Leaves
Bring a pot of water to a boil and carefully blanch the cabbage leaves for about 10-30 seconds. The cabbage leaves should soften, but be careful not to overcook them. Once done, remove them from the boiling water and set them aside to cool. This step ensures the cabbage becomes pliable for easy rolling.
Trim the Cabbage
After the cabbage leaves cool down, you’ll want to cut off some of the tough white parts at the base of the leaves. This will make it easier to fold the cabbage around the filling, ensuring a neat, tight roll. You can trim just the thickest parts, leaving the rest of the leaves intact.
Assemble the Rolls
Now comes the fun part assembling the cabbage rolls! Take a cabbage leaf and place about 1 tablespoon of the filling in the center. Carefully fold the bottom of the cabbage leaf over the filling to encase it. Then, fold in the sides of the cabbage leaf to create a tight burrito-style roll. Make sure the filling is securely wrapped inside, and the roll is compact to ensure it stays together while cooking.
Pan-Fry the Cabbage Rolls
Heat some oil in a pan over medium heat. Once the oil is hot, place the cabbage rolls seam side down in the pan. Pan-fry them for 1-2 minutes on each side, or until the bottoms are golden and crispy. This will give the cabbage rolls a delicious, crispy exterior that adds texture to the dish.
Add the Sauce
Once the rolls are pan-fried, pour the pre-made sauce mixture over the rolls in the pan. Bring it to a boil, then immediately cover the pan with a lid. Let it simmer for 10 minutes, or until the cabbage rolls are fully cooked and the sauce has thickened slightly. The sauce will infuse the cabbage rolls with extra flavor during this time.
Serve
After the cabbage rolls have finished simmering, carefully plate them and pour any remaining sauce over the top. For an extra burst of flavor, drizzle some chili oil over the rolls. This adds a nice, spicy kick that complements the savory filling perfectly.
Optional Steaming Method
If you prefer to steam the rolls instead of frying them, you can do that too! Place the cabbage rolls in a steamer and steam them for 10-14 minutes, or until they’re cooked through. While the rolls steam, heat the sauce separately, thickening it with a little cornstarch to pour over the rolls when ready to serve.
Necessary Tools
- Pan for frying
- Medium pot for blanching cabbage leaves
- Mixing bowl
- Spoon or your hands for mixing filling
- Lid for covering pan while simmering
- Knife and chopping board
Pan Fried Cabbage Rollsssss
Cuisine: EuropeanDifficulty: EasyServings
3
servingsPrep time
15
minutesCooking time
25
minutesTotal time
40
minutesIngredients
190g minced chicken (1 or 2 thighs minced)
1 small carrot, finely chopped (37g)
1/2 tsp garlic, minced
1/2 tsp ginger, minced
1 spring onion, chopped
1/4 onion, chopped
Handful of cilantro (optional but recommended)
1.5 tsp oyster sauce
1 tsp light soy sauce
1 tsp Shaoxing wine
1 tsp corn starch
1/2 tsp sesame oil
1/4 tsp white pepper
1/4 tsp MSG
100g cooked rice
15g whisked egg
7-9 cabbage leaves (depending on size)
For the sauce
1 tbsp oyster sauce
1/2 tsp garlic, minced
1 chili (optional, for a kick)
1/2 tsp chicken powder
1/2-1 tsp sugar
110ml water
Directions
- Prepare the filling Start by chopping all the ingredients for the filling chicken, carrot, garlic, ginger, onion, and spring onion. Add them to a mixing bowl. Don’t forget to toss in the cilantro if you have it! Then, add the oyster sauce, soy sauce, Shaoxing wine, corn starch, sesame oil, white pepper, MSG, rice, and whisked egg. Use your hands to mix everything together thoroughly until it’s well-combined.
- Make the sauce In a separate bowl, combine the oyster sauce, garlic, chili, chicken powder, sugar, and water. Stir it all together and set it aside for later.
- Blanch the cabbage leaves Bring a pot of water to a boil. Carefully blanch the cabbage leaves for about 10-30 seconds until they soften. Then, set them aside to cool.
- Trim the cabbage Cut off the tough, white part of the cabbage leaves to make them easier to fold.
- Assemble the rolls Take a cabbage leaf and add about 1 tablespoon of the filling in the center. Carefully fold the bottom of the cabbage over the filling, then fold in the sides to create a tight roll, kind of like a burrito.
- Pan-fry the cabbage rolls Heat some oil in a pan over medium heat. Add the cabbage rolls and pan-fry them for 1-2 minutes on each side until the bottoms are golden and slightly crispy.
- Add the sauce Pour the sauce mixture over the rolls and bring it to a boil. Once it’s boiling, cover the pan and let it simmer for 10 minutes, or until the rolls are fully cooked and the sauce has thickened a bit.
- Serve Once the cabbage rolls are done, serve them with a drizzle of chili oil and the remaining sauce for an extra kick.
- Optional If you prefer, you can steam the cabbage rolls for 10-14 minutes instead of pan-frying them. While the rolls are steaming, you can heat the sauce separately and thicken it with a little cornstarch, then pour it over the rolls.
Notes
- Fold the cabbage leaves. Be gentle when folding the cabbage leaves to avoid tearing them. If you’re using larger leaves, don’t worry if you need to trim them a bit more for better wrapping.
- Frying the rolls Keep a close eye on the cabbage rolls while frying. They only need a minute or two on each side, so you don’t want them to burn before the filling is cooked through.
- Cooking time If you’re steaming the rolls instead of frying, ensure they’re fully cooked by checking that the chicken filling is no longer pink.
Serving Suggestions
- Serve these cabbage rolls with a side of steamed rice for a complete meal.
- Pair with a light soup or a crunchy salad to balance the flavors.
- If you’re feeling adventurous, drizzle some extra chili oil on top for an added kick!
Fun Fact
Did you know cabbage has been used in cooking for over 2,000 years? It’s packed with vitamins and antioxidants, making it not only delicious but good for you too! Plus, Chinese cabbage is super versatile and can be used in soups, stir-fries, and even as a crunchy topping for salads.
Conclusion
These Pan-Fried Cabbage Rolls are a fun, flavorful, and healthier alternative to traditional dumplings. They’re easy to make, customizable with your favorite fillings, and sure to impress anyone at the dinner table. Whether you’re craving something light and savory or just looking to try a new dish, these rolls will definitely become a favorite! Enjoy and happy cooking!
