How to make it

  • Soak the mushrooms in hot water for 30 minutes; drain.
  • Remove the stems, then dice the caps and place in a food processor.
  • Add the chicken, ham, ginger, 2 teaspoons salt, rice wine, sesame oil, soy sauce, cornstarch and egg white; pulse 3 or 4 times to form a coarse paste.
  • Stir in the scallions and jicama.
  • Cover and chill for 30 minutes.
  • Cut the top 3 or 4 inches off the cabbage and separate the leaves (reserve the bottom for another use).
  • Place a heaping tablespoon of filling in the center of each leaf and roll up to enclose the filling.
  • Place seam-side down on a plate.
  • Heat 1/4 inch of oil in a large skillet over medium heat.
  • Add the rolls and fry until the chicken is cooked through and the cabbage is golden, about 2 minutes per side.
  • Drain on paper towels, then serve with soy sauce.
  • ~
  • Photograph by Sang An
  • =============================================
  • According to this website it is a vegetable:
  • There are a few recipes on the site too!
  • =

Reviews & Comments 5

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  • otterpond 7 years ago
    Fabulous I'm going to fix this up. I had impulse bought a head of napa cabbage and was looking for the perfect recipe. Do you suppose my baby portabellos will substitue for the dried black mushrooms?
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    " It was excellent "
    cuzpat ate it and said...
    Yummy!!! high 5!
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    " It was excellent "
    goodeat ate it and said...
    It so good!! and it get a five forks for sure
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    " It was excellent "
    hungrybear ate it and said...
    I like it
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    " It was excellent "
    peetabear ate it and said...
    this has all my favorite ingredients... I'm pretty sure Jicama is a veggie since it is a tuber...what ever it is I like it!!..five forks
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