Steamed Asian Cabbage Rolls (VIDEO)
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These Steamed Asian Cabbage Rolls are a lighter option for a dumpling that is full of flavor and protein from the delicious shrimp filling!
Watch the Steamed Asian Cabbage Rolls Recipe Video!
A Note from CJ
Steamed Asian Cabbage Rolls are so good!
I love how these Steamed Asian Cabbage Rolls are almost like dumplings, like Shrimp and Cabbage Dumplings! If you want to make more vegetable dishes, try my Taiwanese Cabbage with Garlic , Garlic Bok Choy or Bok Choy with Garlic Sauce, Stir fried Broccoli with Garlic, or Garlic Green Beans!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- napa cabbage – you will need to trim the napa cabbage leaves so they become more flexible when cooked. If you can’t use napa cabbage, you can also use green cabbage.
- shrimp – use raw, peeled and deveined shrimp – any size works as the shrimp will be chopped into ½ inch pieces
- Shaoxing wine – if you can’t use Shaoxing wine, you can substitute with sherry, mirin, or even chicken stock.
- optional dipping sauce – I like to serve this with an optional dipping sauce made up of light soy sauce, Chinese black vinegar, and homemade chili oil!
How to Make Steamed Asian Cabbage Rolls
Trim and Blanch Cabbage Leaves – To trim the napa cabbage, slice off the thicker root end of the cabbage. This will allow the cabbage to become more flexible after cooking. Bring a large pot of water to a boil. Season the water with 1 tbsp of kosher salt and add the cabbage leaves for 1-2 minutes until softened. Transfer the cabbage leaves to a bowl of cold water to stop the cooking process. Drain the cabbage and pat dry with a paper towel.
Mix Filling – In a large bowl, add the shrimp, garlic, ginger, carrot, scallions, salt, pepper, sugar, sesame oil, Shaoxing wine, soy sauce, and cornstarch. Mix the filling in one direction until you see streaks of protein on the side of the bowl. Slam the filling down into the bowl 5-6 times to make the filling extra springy.
Assemble Cabbage Rolls – To roll the cabbage, lay a napa cabbage leaf flat on a cutting board. Place 2 tbsp of filling at the base of the cabbage then roll it into a log halfway up the cabbage. Fold in the left and right sides of the cabbage then continue rolling until tightly rolled. Repeat with the remaining cabbage leaves.
Pan Fry and Steam Cabbage Rolls – Heat a large nonstick pan with the neutral oil over medium heat. Add the cabbage rolls and pan fry each side for 1-2 minutes until browned. Add ¼ cup of water to the pan and steam the cabbage for 3-4 minutes until the water has evaporated. Uncover, then allow the residual oil to crisp up the cabbage. Remove to a plate.
Optional – Mix Dipping Sauce – In a small bowl, mix soy sauce, vinegar, and chili oil. Serve as a dipping sauce alongside the cabbage rolls. Enjoy!
PRO TIPS
CJ’s Storage Tips
Store any leftover Cabbage Rolls in an airtight container in the refrigerator for up to 3-4 days. Reheat until warmed through in the microwave.
If you tried this Steamed Asian Cabbage Rolls Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Steamed Asian Cabbage Rolls (VIDEO)
Video
Ingredients
- 8 Napa Cabbage leaves, trimmed (see Step 1)
- 1 tbsp kosher salt
- 1 lb shrimp, peeled and deveined, chopped to ½ inch pieces
- 2 cloves garlic, grated
- ½ tablespoon ginger, grated
- ¼ cup carrot, shredded
- 3 scallions, chopped
- ½ tsp kosher salt
- ½ tsp white pepper
- ½ tablespoon sugar
- ½ tbsp sesame oil
- 1 tbsp Shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp cornstarch
- 1 tbsp neutral oil
Dipping sauce
- 2 tbsp light soy sauce
- 2 tbsp Chinese black vinegar
- 1 tbsp chili oil
Instructions
- To trim the napa cabbage, slice off the thicker root end of the cabbage. This will allow the cabbage to become more flexible after cooking.
- Bring a large pot of water to a boil. Season the water with 1 tbsp of kosher salt and add the cabbage leaves for 1-2 minutes until softened. Transfer the cabbage leaves to a bowl of cold water to stop the cooking process. Drain the cabbage and pat dry with a paper towel
- In a large bowl, add the shrimp, garlic, ginger, carrot, scallions, salt, pepper, sugar, sesame oil, Shaoxing wine, soy sauce, and cornstarch. Mix the filling in one direction until you see streaks of protein on the side of the bowl. Slam the filling down into the bowl 5-6 times to make the filling extra springy.
- To roll the cabbage, lay a napa cabbage leaf flat on a cutting board. Place 2 tbsp of filling at the base of the cabbage then roll it into a log halfway up the cabbage. Fold in the left and right sides of the cabbage then continue rolling until tightly rolled. Repeat with the remaining cabbage leaves.
- Heat a large nonstick pan with the neutral oil over medium heat. Add the cabbage rolls and pan fry each side for 1-2 minutes until browned. Add ¼ cup of water to the pan and steam the cabbage for 3-4 minutes until the water has evaporated. Uncover, then allow the residual oil to crisp up the cabbage. Remove to a plate.
- In a small bowl, mix soy sauce, vinegar, and chili oil. Serve as a dipping sauce alongside the cabbage rolls. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
