This recipe might seem complex at first, but it's quite simple and requires very little equipment. You can easily swap out the filling and change the ingredients seasonally. Great to make with kids!

Chef Clayton Allen

- 1 Lb. Ground pork
- ½ Lb. Chanterelle mushrooms
- 1 Tbsp. Garlic, minced
- 1 Tbsp. Soy sauce
- 1 tsp. salt
- 1 Bu. Scallions, chopped
- 1 Head Savoy cabbage
- Salt, as needed

 

1. Begin by cleaning the chanterelle mushrooms. Sauté them over high heat until they are cooked through and golden brown. Season with salt.

2. Once the mushrooms are cooked, allow them to cool slightly before transferring to a food processor. Mince the mushrooms finely.

3. In a large bowl, combine the minced mushrooms, ground pork, soy sauce, garlic, scallions, and salt. Mix until uniform. Cover and set aside in the refrigerator.

4. Set up a steamer on low heat.

5. Place the Savoy cabbage on a cutting board and carefully cut out the stem at the bottom. Gently peel away the larger outer leaves.

6. Steam the cabbage leaves briefly until they are pliable. Lay them flat, side by side, on a work surface.

7. Remove the pork mixture from the refrigerator. Evenly portion the pork into approximately ¼-cup sizes.

8. Fold each cabbage leaf like a burrito around the pork mixture, then place the rolls into your steamer basket. Steam for about 10 minutes, until cooked through.