Viral Pork Meatball Wonton Wraps
Serves 1
Directions
- 1Thin slice or mince Napa cabbage.
- 2Place cabbage in a small mixing bowl with a pinch of kosher salt and work the salt in.
- 3Set the salted cabbage aside.
- 4Combine 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 little corn starch in a bowl.
- 5Give the cabbage a nice tight squeeze to remove water and wilt it.
- 6Form the pork mixture into small balls.
- 7Prepare the drizzle by combining mayo, a little soy sauce, and the solids from your favorite chili crunch oil.
- 8Use a fork to drain as much oil as possible from the chili crunch oil solids.
- 9Optionally, add a little MSG to the drizzle.
- 10Add a splash of rice or white distilled vinegar to thin out and brighten the drizzle.
- 11Heat a little oil in a pan over medium heat.
- 12Gently drop the meatballs into the hot oil, ensuring it's hot enough to sizzle but not immediately color the meatballs.
- 13Leave a little space between the meatballs.
- 14Once the meatballs have color on one side, flip them to the other side.
- 15After both sides are colored (total cook time 4-5 minutes), tilt the pan and use a paper towel to get rid of any excess fat.
- 16Drape one wonton wrapper over each meatball.
- 17Add about a quarter cup of water to the pan.
- 18Quickly cover the pan.
- 19After a few more minutes, the wonton wrappers will cling to the meatballs and turn golden brown where they touched the pan.
- 20Serve the meatballs with the spicy umami mayo drizzle, thin sliced green onions, and toasted sesame seeds.
Ingredients
- Napa cabbage, thin sliced or minced
- 1 pinch kosher salt
- 1 lb ground pork
- 2 garlic cloves
- ginger
- soy sauce
- 1 splash rice vinegar
- sesame oil
- black pepper
- thin sliced green onion
- 1 egg
- corn starch
- mayo
- soy sauce
- solids from chili crunch oil
- MSG
- 1 splash rice or white distilled vinegar
- oil
- wonton wrappers
- 0.25 cup water
- toasted sesame seeds
- chili crunch oil
Equipment
small mixing bowlpanforkpaper towel
Tips
- The corn starch helps meatballs retain moisture.
- Squeezing the cabbage after salting removes water and changes its texture.
- Keep meatballs small for crispy wonton wrapper edges.
- Leave space between meatballs when pan-frying.
- Cook meatballs for a total of 4-5 minutes until colored on both sides.
- Use a paper towel to remove excess fat after cooking meatballs.
- Wonton wrappers can be found in the refrigerated section of the produce department.
- Add a little MSG to the drizzle for enhanced flavor.
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