1 large, (using mostly the outer larger leaves. The first 2-3 layers are ideal but you can keep making stuffed leaves they will just get smaller and smaller)
Remove your cabbage leaves from the head and steam until tender, about 5 minutes. Lay on a tray in the fridge to cool.
Prepare your filling. Dice your carrot, celery, and onion very fine. Grate your garlic and ginger into a fine pulp.
Lightly saute all your vegetables over medium heat for 5 minutes until they’re bright with color. Transfer to a bowl and let cool fully in the fridge.
Slice your mushrooms in thin strips and steam for 4 minutes. Once cooked, set aside in the fridge.
When everything is cool, remove from the fridge and mix your sauteed vegetables into your ground meat raw, adding a tablespoon of salt. Keep mushrooms separate from the mix.
Now lay a cabbage leaf flat on a work surface. Make a layer of mushroom strips in the lower center of the leaf. Spoon a 2 inch ball of ground meat onto the mushrooms and roll from the bottom up, allowing the top softest portion of the cabbage to seal around the stem. Fold in the sides of the leaf as your roll. Repeat with all of your leaves until they are done.
Gently place all of your cabbage dumplings into a saucepan and then pour in water until just the tops of the dumplings are peeking out. Turn the heat on to medium and cover.
If it is chicken, allow the water to come to a low simmer and cook that way for 10 min. If the mixture is pork, allow to cook for an additional 5 minutes.
Serve by spooning into a bowl, adding some of the liquid, and dressing with a few teaspoons of soy sauce.