Stuffed Cabbage Roll Asian Style

STUFFING:--
450 g minced pork (or chicken/shrimp)
1 tsp SIDS HOT WORCESTER SAUCE
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp minced ginger
2 tsp minced garlic
1 tbsp rice wine
1 tsp sugar
1½ tsp SIDS SALT & PEPPER
5 medium-sized dried shiitake mushrooms
3 spring onions, thinly sliced
1 small onion
GRAVY:--
1 tbsp light soy sauce
1 tsp sesame oil
2 tsp cornflour (mix with 1 tbsp water)
Water soaking the mushrooms
Liquid released from the cabbage rolls after steaming
1 tbsp spring onions, thinly sliced

STUFFING:
Mix the minced meat with SIDS HOT WORCESTER SAUCE, SIDS SALT & PEPPER and all the stuffing ingredients until it becomes a sticky paste.
Remove the core of the cabbage then blanch in boiling water until the leaves loosen from the core. Remove and drain.
Trim the thick veins of the leaves so that it is pliable when folding.
Divide the stuffing into 12 equal portions. Place a portion of the stuffing on a piece of cabbage. Fold and wrap to encase the stuffing.
Place the rolls on a plate, seam side down. Place the plate in a covered frypan or wok and steam over medium heat for 15 minutes. Remove.
GRAVY:
Mix the cornflour and the water for soaking the mushrooms to form a cornflour slurry.
Collect the liquid formed during steaming. Pour it into a pan. Add the water used for soaking the mushrooms. Season the gravy with light soy sauce and sesame oil. Let it cook down to half of the volume. Thicken with cornflour slurry.
Sprinkle some sliced spring onions into the gravy. Drizzle on the cabbage rolls. Serve.