Viral Pork Meatball Wonton Wraps

Serves 1
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Directions

  1. 1Thin slice or mince Napa cabbage.
  2. 2Thin slice or mince Napa cabbage.
  3. 3Thin slice or mince Napa cabbage.
  4. 4Place cabbage in a small mixing bowl with a pinch of kosher salt and work the salt in.
  5. 5Place cabbage in a small mixing bowl with a pinch of kosher salt and work the salt in.
  6. 6Place cabbage in a small mixing bowl with a pinch of kosher salt and work the salt in.
  7. 7Set the salted cabbage aside.
  8. 8Set the salted cabbage aside.
  9. 9Set the salted cabbage aside.
  10. 10Combine 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.
  11. 11Combine 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.
  12. 12Combine 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.
  13. 13Give the cabbage a nice tight squeeze to remove water and wilt it.
  14. 14Give the cabbage a nice tight squeeze to remove water and wilt it.
  15. 15Give the cabbage a nice tight squeeze to remove water and wilt it.
  16. 16Form the pork mixture into small balls.
  17. 17Form the pork mixture into small balls.
  18. 18Form the pork mixture into small balls.
  19. 19Prepare the drizzle by combining mayo, a little soy sauce, and the solids from your favorite chili crunch oil.
  20. 20Prepare the drizzle by combining mayo, a little soy sauce, and the solids from your favorite chili crunch oil.
  21. 21Prepare the drizzle by combining mayo, a little soy sauce, and the solids from your favorite chili crunch oil.
  22. 22Use a fork to drain as much oil as possible from the chili crunch oil solids.
  23. 23Use a fork to drain as much oil as possible from the chili crunch oil solids.
  24. 24Use a fork to drain as much oil as possible from the chili crunch oil solids.
  25. 25Optionally, add a little MSG to the drizzle.
  26. 26Optionally, add a little MSG to the drizzle.
  27. 27Optionally, add a little MSG to the drizzle.
  28. 28Add a splash of rice or white distilled vinegar to thin out and brighten the drizzle.
  29. 29Add a splash of rice or white distilled vinegar to thin out and brighten the drizzle.
  30. 30Add a splash of rice or white distilled vinegar to thin out and brighten the drizzle.
  31. 31Heat a little oil in a pan over medium heat.
  32. 32Heat a little oil in a pan over medium heat.
  33. 33Heat a little oil in a pan over medium heat.
  34. 34Gently drop the meatballs into the hot oil, ensuring it's hot enough to sizzle but not immediately color the meatballs.
  35. 35Gently drop the meatballs into the hot oil, ensuring it's hot enough to sizzle but not immediately color the meatballs.
  36. 36Gently drop the meatballs into the hot oil, ensuring it's hot enough to sizzle but not immediately color the meatballs.
  37. 37Leave a little space between the meatballs.
  38. 38Leave a little space between the meatballs.
  39. 39Leave a little space between the meatballs.
  40. 40Once the meatballs have color on one side, flip them to the other side.
  41. 41Once the meatballs have color on one side, flip them to the other side.
  42. 42Once the meatballs have color on one side, flip them to the other side.
  43. 43After 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.
  44. 44After 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.
  45. 45After 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.
  46. 46Drape one wonton wrapper over each meatball.
  47. 47Drape one wonton wrapper over each meatball.
  48. 48Drape one wonton wrapper over each meatball.
  49. 49Add about a quarter cup of water to the pan.
  50. 50Add about a quarter cup of water to the pan.
  51. 51Add about a quarter cup of water to the pan.
  52. 52Quickly cover the pan.
  53. 53Quickly cover the pan.
  54. 54Quickly cover the pan.
  55. 55After a few more minutes, the wonton wrappers will cling to the meatballs and turn golden brown where they touched the pan.
  56. 56After a few more minutes, the wonton wrappers will cling to the meatballs and turn golden brown where they touched the pan.
  57. 57After a few more minutes, the wonton wrappers will cling to the meatballs and turn golden brown where they touched the pan.
  58. 58Serve the meatballs with the spicy umami mayo drizzle, thin sliced green onions, and toasted sesame seeds.
  59. 59Serve the meatballs with the spicy umami mayo drizzle, thin sliced green onions, and toasted sesame seeds.
  60. 60Serve the meatballs with the spicy umami mayo drizzle, thin sliced green onions, and toasted sesame seeds.

Ingredients

  • Napa cabbage, thin sliced or minced
  • Napa cabbage, thin sliced or minced
  • Napa cabbage, thin sliced or minced
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 lb ground pork
  • 1 lb ground pork
  • 1 lb ground pork
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • ginger
  • ginger
  • ginger
  • soy sauce
  • soy sauce
  • soy sauce
  • 1 splash rice vinegar
  • 1 splash rice vinegar
  • 1 splash rice vinegar
  • sesame oil
  • sesame oil
  • sesame oil
  • black pepper
  • black pepper
  • black pepper
  • thin sliced green onion
  • thin sliced green onion
  • thin sliced green onion
  • 1 egg
  • 1 egg
  • 1 egg
  • corn starch
  • corn starch
  • corn starch
  • 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
  • 1 splash rice or white distilled vinegar
  • 1 splash rice or white distilled vinegar
  • 1 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 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.