1Thin slice or mince Napa cabbage and place it in a small mixing bowl with a pinch of kosher salt.
2Thin slice or mince Napa cabbage and place it in a small mixing bowl with a pinch of kosher salt.
3Thin slice or mince Napa cabbage and place it in a small mixing bowl with a pinch of kosher salt.
4Work the salt into the cabbage and set it aside.
5Work the salt into the cabbage and set it aside.
6Work the salt into the cabbage and set it aside.
7Combine ground pork, garlic cloves, ginger, soy sauce, a splash of rice vinegar (or white distilled vinegar), sesame oil, black pepper, thin sliced green onion (saving some for garnish), one egg, and a bit of cornstarch in a bowl.
8Combine ground pork, garlic cloves, ginger, soy sauce, a splash of rice vinegar (or white distilled vinegar), sesame oil, black pepper, thin sliced green onion (saving some for garnish), one egg, and a bit of cornstarch in a bowl.
9Combine ground pork, garlic cloves, ginger, soy sauce, a splash of rice vinegar (or white distilled vinegar), sesame oil, black pepper, thin sliced green onion (saving some for garnish), one egg, and a bit of cornstarch in a bowl.
10Squeeze the cabbage tightly to remove water and wilt it.
11Squeeze the cabbage tightly to remove water and wilt it.
12Squeeze the cabbage tightly to remove water and wilt it.
13Form the pork mixture into small balls.
14Form the pork mixture into small balls.
15Form the pork mixture into small balls.
16Make the drizzle by combining mayo, a little soy sauce, and the solids from chili crunch oil.
17Make the drizzle by combining mayo, a little soy sauce, and the solids from chili crunch oil.
18Make the drizzle by combining mayo, a little soy sauce, and the solids from chili crunch oil.
19Optionally, add a little MSG to the drizzle.
20Optionally, add a little MSG to the drizzle.
21Optionally, add a little MSG to the drizzle.
22Add a splash of rice or white distilled vinegar to the drizzle to thin it out.
23Add a splash of rice or white distilled vinegar to the drizzle to thin it out.
24Add a splash of rice or white distilled vinegar to the drizzle to thin it out.
25Heat a little oil in a pan over medium heat.
26Heat a little oil in a pan over medium heat.
27Heat a little oil in a pan over medium heat.
28Gently drop the meatballs into the hot oil, leaving space between them.
29Gently drop the meatballs into the hot oil, leaving space between them.
30Gently drop the meatballs into the hot oil, leaving space between them.
31Once the meatballs have color on one side, flip them to the other side.
32Once the meatballs have color on one side, flip them to the other side.
33Once the meatballs have color on one side, flip them to the other side.
34After cooking for a total of four to five minutes and having color on both sides, tilt the pan and use a paper towel to remove any excess fat.
35After cooking for a total of four to five minutes and having color on both sides, tilt the pan and use a paper towel to remove any excess fat.
36After cooking for a total of four to five minutes and having color on both sides, tilt the pan and use a paper towel to remove any excess fat.
37Drape one wonton wrapper over each meatball.
38Drape one wonton wrapper over each meatball.
39Drape one wonton wrapper over each meatball.
40Add about a quarter cup of water to the pan.
41Add about a quarter cup of water to the pan.
42Add about a quarter cup of water to the pan.
43Quickly cover the pan and cook for a few more minutes until the wonton wrappers cling to the meatballs and turn golden brown where they touch the pan.
44Quickly cover the pan and cook for a few more minutes until the wonton wrappers cling to the meatballs and turn golden brown where they touch the pan.
45Quickly cover the pan and cook for a few more minutes until the wonton wrappers cling to the meatballs and turn golden brown where they touch the pan.
46Serve the meatballs right out of the pan or carefully plate them.
47Serve the meatballs right out of the pan or carefully plate them.
48Serve the meatballs right out of the pan or carefully plate them.
49Drizzle with the spicy umami mayo, garnish with thin sliced green onions and toasted sesame seeds, and serve with chili crunch oil.
50Drizzle with the spicy umami mayo, garnish with thin sliced green onions and toasted sesame seeds, and serve with chili crunch oil.
51Drizzle with the spicy umami mayo, garnish with thin sliced green onions and toasted sesame seeds, and serve with chili crunch oil.
Ingredients
Napa cabbage, thin sliced or minced
Napa cabbage, thin sliced or minced
Napa cabbage, thin sliced or minced
pinch kosher salt
pinch kosher salt
pinch kosher salt
1 pound ground pork
1 pound ground pork
1 pound ground pork
couple garlic cloves
couple garlic cloves
couple 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
green onion, thin sliced
green onion, thin sliced
green onion, thin sliced
1 egg
1 egg
1 egg
cornstarch
cornstarch
cornstarch
mayo
mayo
mayo
soy sauce
soy sauce
soy sauce
solids from chili crunch oil
solids from chili crunch oil
solids from chili crunch oil
MSG
MSG
MSG
splash rice or white distilled vinegar
splash rice or white distilled vinegar
splash rice or white distilled vinegar
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
chili crunch oil
chili crunch oil
chili crunch oil
Equipment
small mixing bowlpanpaper towelfork
Tips
Work kosher salt into the cabbage to remove water and change texture.
Cornstarch helps meatballs retain moisture.
Form small meatballs to allow wonton wrappers to crisp up.
Cook meatballs in oil over medium heat, just hot enough to sizzle.
Drain excess fat from the pan before adding wonton wrappers.
The drizzle can be thinned with a splash of vinegar.