Asian Cabbage Wraps

Ingredients

• 12-20 napa cabbage leaves

• 1 lb pork

• 1/2 a white or sweet onion

• 1/2 cup baby carrots

• 2 green onions + more for garnish

• 3 dried shiitakes, rehydrated and liquid reserved

• 1 cup cooked rice

• 4 cloves grated garlic + 1 clove for sauce

• 1 Tbsp grated ginger or paste

• 1 egg

• 6 Tbsp soy sauce, divided

• 1 1/4 Tbsp fish sauce, divided

• 1 1/4 tsp cornstarch, divided

• 1/4 tsp baking soda (optional)

• 1 Tbsp mirin

• Sesame seeds and chili crisp for garnish

• Salt, white pepper, & cooking oil

Directions

1. Prep the ingredients. Finely chop the onions, carrots, green onions, shiitakes, garlic, and ginger.

2. Add everything just chopped (reserving 1 clove garlic for the sauce) to a large bowl with the ground pork, egg, 2 Tbsp soy sauce, 1 Tbsp fish sauce, 1/4 tsp cornstarch, 1/4 tsp baking soda, and rice.

3. Bring a large pot of water to a boil. Heavily salt it. Add the leaves to the water and submerge for a minute or two. Remove from the water into a clean towel and pat dry.

4. Slice the thick, unbendable stem of the leaves, about a half inch or so off.

5. Place about a quarter cup of the pork mixture at the base of each leaf and roll lengthwise once. Tuck in the sides, and finish rolling. Set aside, and this can be done up to 24 hours in advance if stored in the fridge.

6. Heat a few tablespoons of oil on a large pan on medium high heat. Working in batches, cook each wrap about 4-5 minutes on each side until seared and the pork is cooked to 145°F.

7. In a small skillet, heat the remained minced garlic clove on medium heat. Add the remaining 4 Tbsp soy sauce, 1/4 tsp fish sauce, 1/4 tsp white pepper, and the reserved mushroom water. Allow to come to a simmer and whisk in the cornstarch. Let simmer a few minutes until thickened, let cool slightly, then move to a ramekin to serve with the wraps