Pork and Wonton Meatballs
Serves 1
Directions
- 1Thin slice or mince Napa cabbage and place it in a small mixing bowl with a pinch of kosher salt.
- 2Work the salt into the cabbage and set it aside.
- 3Combine 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.
- 4Squeeze the cabbage tightly to remove water and wilt it.
- 5Form the pork mixture into small balls.
- 6Make the drizzle by combining mayo, a little soy sauce, and the solids from chili crunch oil.
- 7Optionally, add a little MSG to the drizzle.
- 8Add a splash of rice or white distilled vinegar to the drizzle to thin it out.
- 9Heat a little oil in a pan over medium heat.
- 10Gently drop the meatballs into the hot oil, leaving space between them.
- 11Once the meatballs have color on one side, flip them to the other side.
- 12After 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.
- 13Drape one wonton wrapper over each meatball.
- 14Add about a quarter cup of water to the pan.
- 15Quickly 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.
- 16Serve the meatballs right out of the pan or carefully plate them.
- 17Drizzle 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
- pinch kosher salt
- 1 pound ground pork
- couple garlic cloves
- ginger
- soy sauce
- splash rice vinegar
- sesame oil
- black pepper
- green onion, thin sliced
- 1 egg
- cornstarch
- mayo
- soy sauce
- solids from chili crunch oil
- MSG
- splash rice or white distilled vinegar
- oil
- wonton wrappers
- 0.25 cup water
- toasted sesame seeds
- 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.
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