Steamed Cabbage Rolls

Gather all your ingredients.

Peel and finely mince the ginger.

In a large bowl, combine the ginger, soy sauce, sesame oil, and minced meat.

Mix thoroughly, stirring vigorously in one direction.

Pick up the meat mixture and firmly slap it back into the bowl a few times to achieve the right texture.

Fold in the chopped green onions.

Let the filling marinate for 20-30 minutes.

Bring a large pot of water to a boil and season with salt.

Blanch the cabbage leaves in the boiling water for 1 minute until tender.

Immediately transfer them to a bowl of iced water, then pat dry with paper towels.

Trim off the tough stem part; cut the leaves in half if they are too large.

Wrap about 1 tablespoon of the filling inside each leaf.

Line the bottom of a bamboo steamer with a sheet of parchment paper.

Arrange the cabbage rolls inside.

Steam for 8-10 minutes.