# Napa Cabbage and Pork Meatballs with Wonton Wrappers

This recipe features small pork meatballs wrapped in wonton wrappers, served with a spicy umami mayo drizzle.

- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Thin slice or mince Napa cabbage and place it in a small mixing bowl.
2. Add a pinch of kosher salt to the cabbage and work it in, then set aside.
3. Combine 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.
4. Squeeze all the water out of the cabbage.
5. Form the mixture into small balls.
6. Make the drizzle by combining mayo, soy sauce, and the solids from chili crunch oil.
7. Optionally, add a splash of rice or white distilled vinegar to thin and brighten the drizzle.
8. Heat a little oil in a pan over medium heat.
9. Gently drop the meatballs into the hot oil, ensuring enough space between them.
10. Once the meatballs have color on one side, flip them to the other side.
11. After both sides have color (total cook time 4-5 minutes), tilt the pan to pool excess fat and remove it with a paper towel.
12. Drape one wonton wrapper over each meatball.
13. Add about a quarter cup of water to the pan and quickly cover it.
14. After a few more minutes, the wonton wrappers will cling to the meatballs and turn golden brown where they touch the pan.
15. Serve the meatballs with the spicy umami mayo drizzle, thin sliced green onions, and toasted sesame seeds.

## Equipment

- small mixing bowl
- pan
- paper towel
- fork

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1bLtkmSPmj/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/09d368e5-d06a-4e73-861b-b80de4878f14
- Extracted: 2026-05-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt