Gefilte Fish Quickly Steamed Between Cabbage Leaves

Preparation info
  • Yield: about


    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Inspired by the Chinese method for preparing tender, soft dumplings, I cushion these wonderfully delicate fish balls between cabbage leaves for a gentle twenty-minute steam bath. The wet vapor helps preserve all the subtle flavors of the fish while the nutty-sweet cabbage wrapper keeps it moist as it steams, and later as it chills without broth in the refrigerator.

The fish mixture here is particularly delicious. Extra egg yolks and a little pureed carrot and parsnip bring added fla