Jade Mushroom Roll

Overview

A very fresh and refreshing home-cooked dish, but with a little more effort, an ordinary cabbage appears on the table in a different way.

Cut the whole Chinese cabbage into three sections. The cabbage is used to make "Jade Lotus", the middle section is chopped to make the filling, and the cabbage leaves are used to make jade clothes.
Blanch the cabbage leaves, remove and drain.
Chop pork, cabbage, mushrooms, green onions, and ginger separately, add a little dumpling filling seasoning powder, sesame oil, light soy sauce, and salt and mix well. Spread the mixed stuffing on the end of the cabbage leaves.
Start wrapping the jade wrap, first roll up from the end of the leaves, wrap the filling for a week, then wrap the leaves on both sides inward, continue rolling, (same as wrapping spring rolls) place the rolled jade rolls with the edges facing down on the plate.
Arrange the rolled jade rolls neatly one by one and put them into the steamer. (What, what do they look like silkworm babies! Okay, okay, the silkworm babies are starting to take a sauna!)
Steam for fifteen minutes and remove from the pot. Pour over the prepared jade cabbage stock. (Haha, the silkworm babies need to be fed with mulberry leaves. This season - um, um... feed some bean sprouts!)