Steamed Cabbage-Wrapped Pork Bites with Sesame-Ginger Sauce

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 25 min  ·  cook 15 min  ·  total 40 min  ·  difficulty medium

Ground pork seasoned with ginger and soy sauce is wrapped in tender cabbage leaves and steamed, then served with a light sesame-ginger dipping sauce. This bite-sized dish is suitable as a light main or shared starter.

Per serving

174.2 g per serving

Ingredients

• 300 g ground porkPork, Ground
• 200 g cabbageCabbage, Raw
• 30 g green onionOnions, Green, raw
• 10 g garlicGarlic, Raw
• 3 g gingerSpices, Ginger, ground
• 40 ml soy sauce
• 10 ml sesame oil
• 20 g vinegar
• 30 ml water
• 0.5 g crushed red pepperSpices, Pepper, red or cayenne
• 1 g black pepperSpices, Pepper, black
• 1 each eggEgg, Whole, raw

Method

1. Bring a wide pot of water to a steady simmer. Core the cabbage and separate large leaves until reaching 200 g. Blanch the leaves for 2 minutes until pliable, then drain and pat dry. Trim any thick ribs so the leaves fold easily.
2. For the filling, combine ground pork (300 g), 20 g finely chopped green onion, garlic (10 g) finely minced, 2 g ginger, 15 ml soy sauce, 6 ml sesame oil, black pepper (1 g), and the egg. Mix until the mixture is cohesive.
3. Lay out the cabbage leaves. Place about 35 to 40 g of filling near the base of each leaf, fold in the sides, and roll up into tight bundles. Repeat to use all filling; you should have about 8 bundles.
4. Set a steamer over simmering water. Arrange the bundles seam-side down in the steamer, cover, and steam for 12 to 14 minutes, until the pork is cooked through and the juices run clear.
5. While steaming, make the sauce by stirring together 25 ml soy sauce, 4 ml sesame oil, vinegar (20 g), water (30 ml), the remaining 1 g ginger, crushed red pepper (0.5 g), and the remaining 10 g green onion thinly sliced.
6. Transfer the steamed bundles to a platter and serve hot with the sesame-ginger sauce for dipping or drizzling.

Tips

• Napa cabbage can be used; the softer leaves are easier to roll.
• If a steamer is unavailable, place the bundles on a rack in a pot with 2 cm of simmering water, cover tightly, and steam as directed.
• Adjust the dipping sauce strength by adding more water for a milder flavor.