Napa Cabbage and Pork Meatballs with Wonton Wrappers

Serves 1
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Directions

  1. 1Thin slice or mince Napa cabbage and place it in a small mixing bowl.
  2. 2Thin slice or mince Napa cabbage and place it in a small mixing bowl.
  3. 3Thin slice or mince Napa cabbage and place it in a small mixing bowl.
  4. 4Add a pinch of kosher salt to the cabbage and work it in, then set aside.
  5. 5Add a pinch of kosher salt to the cabbage and work it in, then set aside.
  6. 6Add a pinch of kosher salt to the cabbage and work it in, then set aside.
  7. 7Combine ground pork, garlic cloves, ginger, soy sauce, rice vinegar (or white distilled vinegar), sesame oil, black pepper, thin sliced green onion (saving some for garnish), one egg, and corn starch.
  8. 8Combine ground pork, garlic cloves, ginger, soy sauce, rice vinegar (or white distilled vinegar), sesame oil, black pepper, thin sliced green onion (saving some for garnish), one egg, and corn starch.
  9. 9Combine ground pork, garlic cloves, ginger, soy sauce, rice vinegar (or white distilled vinegar), sesame oil, black pepper, thin sliced green onion (saving some for garnish), one egg, and corn starch.
  10. 10Squeeze all the water out of the cabbage.
  11. 11Squeeze all the water out of the cabbage.
  12. 12Squeeze all the water out of the cabbage.
  13. 13Form the mixture into small balls.
  14. 14Form the mixture into small balls.
  15. 15Form the mixture into small balls.
  16. 16Make the drizzle by combining mayo, soy sauce, and the solids from chili crunch oil.
  17. 17Make the drizzle by combining mayo, soy sauce, and the solids from chili crunch oil.
  18. 18Make the drizzle by combining mayo, soy sauce, and the solids from chili crunch oil.
  19. 19Optionally, add a splash of rice or white distilled vinegar to thin and brighten the drizzle.
  20. 20Optionally, add a splash of rice or white distilled vinegar to thin and brighten the drizzle.
  21. 21Optionally, add a splash of rice or white distilled vinegar to thin and brighten the drizzle.
  22. 22Heat a little oil in a pan over medium heat.
  23. 23Heat a little oil in a pan over medium heat.
  24. 24Heat a little oil in a pan over medium heat.
  25. 25Gently drop the meatballs into the hot oil, ensuring enough space between them.
  26. 26Gently drop the meatballs into the hot oil, ensuring enough space between them.
  27. 27Gently drop the meatballs into the hot oil, ensuring enough space between them.
  28. 28Once the meatballs have color on one side, flip them to the other side.
  29. 29Once the meatballs have color on one side, flip them to the other side.
  30. 30Once the meatballs have color on one side, flip them to the other side.
  31. 31After both sides have color (total cook time 4-5 minutes), tilt the pan to pool excess fat and remove it with a paper towel.
  32. 32After both sides have color (total cook time 4-5 minutes), tilt the pan to pool excess fat and remove it with a paper towel.
  33. 33After both sides have color (total cook time 4-5 minutes), tilt the pan to pool excess fat and remove it with a paper towel.
  34. 34Drape one wonton wrapper over each meatball.
  35. 35Drape one wonton wrapper over each meatball.
  36. 36Drape one wonton wrapper over each meatball.
  37. 37Add about a quarter cup of water to the pan and quickly cover it.
  38. 38Add about a quarter cup of water to the pan and quickly cover it.
  39. 39Add about a quarter cup of water to the pan and quickly cover it.
  40. 40After a few more minutes, the wonton wrappers will cling to the meatballs and turn golden brown where they touch the pan.
  41. 41After a few more minutes, the wonton wrappers will cling to the meatballs and turn golden brown where they touch the pan.
  42. 42After a few more minutes, the wonton wrappers will cling to the meatballs and turn golden brown where they touch the pan.
  43. 43Serve the meatballs with the spicy umami mayo drizzle, thin sliced green onions, and toasted sesame seeds.
  44. 44Serve the meatballs with the spicy umami mayo drizzle, thin sliced green onions, and toasted sesame seeds.
  45. 45Serve the meatballs with the spicy umami mayo drizzle, thin sliced green onions, and toasted sesame seeds.

Ingredients

  • thin sliced or minced Napa cabbage
  • thin sliced or minced Napa cabbage
  • thin sliced or minced Napa cabbage
  • pinch kosher salt
  • pinch kosher salt
  • pinch kosher salt
  • 1 pound ground pork
  • 1 pound ground pork
  • 1 pound ground pork
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • ginger
  • ginger
  • ginger
  • soy sauce
  • soy sauce
  • soy sauce
  • splash rice vinegar
  • splash rice vinegar
  • splash rice vinegar
  • sesame oil
  • sesame oil
  • sesame oil
  • black pepper
  • black pepper
  • black pepper
  • thin sliced green onion
  • thin sliced green onion
  • thin sliced green onion
  • 1 egg
  • 1 egg
  • 1 egg
  • corn starch
  • corn starch
  • corn starch
  • mayo
  • mayo
  • mayo
  • chili crunch oil solids
  • chili crunch oil solids
  • chili crunch oil solids
  • MSG
  • MSG
  • MSG
  • oil
  • oil
  • oil
  • wonton wrappers
  • wonton wrappers
  • wonton wrappers
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • toasted sesame seeds
  • toasted sesame seeds
  • toasted sesame seeds

Equipment

small mixing bowlpanpaper towelfork

Tips

  • Corn starch helps ground pork retain moisture as it cooks.
  • Squeezing salted cabbage removes water and changes its texture.
  • Keep meatballs small for golden brown wonton wrapper corners.
  • Leave space between meatballs in the pan.
  • Cook meatballs until colored on both sides, about 4-5 minutes.
  • Use a paper towel to remove excess fat from the pan.
  • Wonton wrappers can be found in the refrigerated produce section.