1Combine 1 pound ground pork, 2 eggs, 2 tablespoons Shaoxing wine, 2 tablespoons light soy sauce, 2 teaspoons grated ginger, and ½ teaspoon table salt in a medium bowl.
2Combine 1 pound ground pork, 2 eggs, 2 tablespoons Shaoxing wine, 2 tablespoons light soy sauce, 2 teaspoons grated ginger, and ½ teaspoon table salt in a medium bowl.
3Combine 1 pound ground pork, 2 eggs, 2 tablespoons Shaoxing wine, 2 tablespoons light soy sauce, 2 teaspoons grated ginger, and ½ teaspoon table salt in a medium bowl.
4Stir with a spatula until liquid is fully incorporated into the pork.
5Stir with a spatula until liquid is fully incorporated into the pork.
6Stir with a spatula until liquid is fully incorporated into the pork.
7Add 2 tablespoons cornstarch and stir until the mixture becomes pasty and sticky; set aside to marinate.
8Add 2 tablespoons cornstarch and stir until the mixture becomes pasty and sticky; set aside to marinate.
9Add 2 tablespoons cornstarch and stir until the mixture becomes pasty and sticky; set aside to marinate.
10Place 2 ounces mung bean vermicelli in a second bowl and cover with warm water.
11Place 2 ounces mung bean vermicelli in a second bowl and cover with warm water.
12Place 2 ounces mung bean vermicelli in a second bowl and cover with warm water.
13Let soak until pliable, about 5 minutes.
14Let soak until pliable, about 5 minutes.
15Let soak until pliable, about 5 minutes.
16Drain and set aside.
17Drain and set aside.
18Drain and set aside.
19Discard any outer leaves from ½ head napa cabbage that are bruised or torn.
20Discard any outer leaves from ½ head napa cabbage that are bruised or torn.
21Discard any outer leaves from ½ head napa cabbage that are bruised or torn.
22Peel remaining cabbage leaves away from the core; discard the core.
23Peel remaining cabbage leaves away from the core; discard the core.
24Peel remaining cabbage leaves away from the core; discard the core.
25Stack three similar-size leaves and, using a sharp knife, cut away the white portion from the center.
26Stack three similar-size leaves and, using a sharp knife, cut away the white portion from the center.
27Stack three similar-size leaves and, using a sharp knife, cut away the white portion from the center.
28Keeping pieces stacked, cut cabbage whites into 1-inch pieces and cabbage greens into 2-inch pieces.
29Keeping pieces stacked, cut cabbage whites into 1-inch pieces and cabbage greens into 2-inch pieces.
30Keeping pieces stacked, cut cabbage whites into 1-inch pieces and cabbage greens into 2-inch pieces.
31Repeat with remaining leaves.
32Repeat with remaining leaves.
33Repeat with remaining leaves.
34Bring 6 cups chicken broth, 3 thin slices peeled ginger, and remaining ½ teaspoon salt to a boil in a large pot over medium-high heat.
35Bring 6 cups chicken broth, 3 thin slices peeled ginger, and remaining ½ teaspoon salt to a boil in a large pot over medium-high heat.
36Bring 6 cups chicken broth, 3 thin slices peeled ginger, and remaining ½ teaspoon salt to a boil in a large pot over medium-high heat.
37Add cabbage whites and cook, covered, until just starting to turn tender, about 3 minutes.
38Add cabbage whites and cook, covered, until just starting to turn tender, about 3 minutes.
39Add cabbage whites and cook, covered, until just starting to turn tender, about 3 minutes.
40Add cabbage greens and continue to cook until greens are wilted, about 2 minutes longer.
41Add cabbage greens and continue to cook until greens are wilted, about 2 minutes longer.
42Add cabbage greens and continue to cook until greens are wilted, about 2 minutes longer.
43Push cabbage to one side of the pot.
44Push cabbage to one side of the pot.
45Push cabbage to one side of the pot.
46Using a spoon, scoop 1½-tablespoon portions of pork mixture and carefully add to the soup.
47Using a spoon, scoop 1½-tablespoon portions of pork mixture and carefully add to the soup.
48Using a spoon, scoop 1½-tablespoon portions of pork mixture and carefully add to the soup.
49Repeat until all of the pork mixture is used, then stir in the drained vermicelli noodles.
50Repeat until all of the pork mixture is used, then stir in the drained vermicelli noodles.
51Repeat until all of the pork mixture is used, then stir in the drained vermicelli noodles.
52Cover and simmer over medium heat until the meatballs are just cooked through, 4 to 5 minutes.
53Cover and simmer over medium heat until the meatballs are just cooked through, 4 to 5 minutes.
54Cover and simmer over medium heat until the meatballs are just cooked through, 4 to 5 minutes.
55Stir in 1 thinly sliced scallion and 2 teaspoons toasted sesame oil.
56Stir in 1 thinly sliced scallion and 2 teaspoons toasted sesame oil.
57Stir in 1 thinly sliced scallion and 2 teaspoons toasted sesame oil.
58Serve.
59Serve.
60Serve.
Ingredients
1 pound ground pork
1 pound ground pork
1 pound ground pork
2 large eggs
2 large eggs
2 large eggs
2 tablespoons Shaoxing wine
2 tablespoons Shaoxing wine
2 tablespoons Shaoxing wine
2 tablespoons light soy sauce
2 tablespoons light soy sauce
2 tablespoons light soy sauce
2 teaspoons grated fresh ginger
2 teaspoons grated fresh ginger
2 teaspoons grated fresh ginger
3 thin slices peeled fresh ginger
3 thin slices peeled fresh ginger
3 thin slices peeled fresh ginger
1 teaspoon table salt, divided
1 teaspoon table salt, divided
1 teaspoon table salt, divided
2 tablespoons cornstarch
2 tablespoons cornstarch
2 tablespoons cornstarch
2 ounces mung bean vermicelli
2 ounces mung bean vermicelli
2 ounces mung bean vermicelli
0.5 head napa cabbage
0.5 head napa cabbage
0.5 head napa cabbage
6 cups chicken broth
6 cups chicken broth
6 cups chicken broth
1 scallion, sliced thin
1 scallion, sliced thin
1 scallion, sliced thin
2 teaspoons toasted sesame oil
2 teaspoons toasted sesame oil
2 teaspoons toasted sesame oil
Equipment
medium bowlspatulasecond bowlsharp knifelarge potspoon
Tips
Fully cooked ground pork can retain a slightly pink hue.
Mung bean vermicelli, also called glass noodles or cellophane noodles, are translucent strands made from mung bean starch. If they’re unavailable, rice vermicelli is a good substitute.
Light soy is the go-to soy sauce in Chinese cooking; you can also substitute regular soy sauce in this recipe.