- 1 pound ground pork
- ½ pound shrimp, peeled and deveined
- 1 ounce dried shiitake mushrooms
- 1 cup boiling water
- 1 teaspoon grated ginger
- 2 cloves garlic
- ½ teaspoon salt
- 1 large or 2 small scallions
- 2 tablespoons fresh cilantro
- 1 tablespoon plus 2 teaspoons soy sauce, divided
- 3 teaspoons mirin, divided
- 1 tablespoon sesame oil, divided
- 1 tablespoon Chui Chow chili oil or chili oil
- 8 large cabbage leaves (I used savoy)
Add the dried shiitakes to the cup of boiling water and allow them to soak for 15 minutes. Drain the mushrooms and add them to a food processor along with the shrimp, garlic, ginger, scallions, cilantro, 1 tablespoon of soy sauce, 2 teaspoons of mirin and 1 teaspoon sesame oil. Pulse until the shrimp are ground into a chunky paste.
Place the ground pork into a large bowl. Add the shrimp mixture and salt, and mix together with your hands until the ingredients are combined.
Remove the thick veins of the cabbage, leaving the leaves as much intact as possible. Place about 3 ounces of the pork mixture in the center of each cabbage leaf, rolling to form a bundle.
In a 5 QT SmartSteam™, add 2 teaspoons of sesame oil and a ¼ cup of water. Place the cabbage rolls into the pan seam-side down. Cover the pan with the lid and heat it over medium heat. When the steam starts to escape, close the valve and lower the heat to medium-low. Continue to cook for about 15 minutes or until the cabbage is tender and the filling is cooked through.
Meanwhile, in a small bowl combine the Chui Chow chili oil, 1 teaspoon mirin and 2 teaspoon soy sauce.
To serve, arrange the cabbage rolls on a platter and drizzle with the chili oil dressing.