Asian Meatballs with Cabbage
Finely chop pork. Peel ginger and finely chop. Soak cellophane noodles in a bowl with warm water. Whisk egg in a small bowl. Dissolve cornstarch in a small bowl with 1/2 tablespoon water. Mix meat with egg, half of ginger, salt, cornstarch mixture, 1/2 tablespoon rice wine and soy sauce. Using hands, form meat mixture into small balls.
Heat oil in a large saucepan and fry meatballs on all sides for 2 minutes until browned, remove and drain on paper towel. Remove most of oil from the saucepan, then fry remaining ginger briefly, add remaining rice wine and broth.
Bring to a boil, add cabbage leaves and blanch for one minute, remove and drain. Add cabbage leaves to a large pot. Add drained cellophane noodles and meatballs to the pot and pour broth over top. Cover and cook for 20 minutes. Serve in deep plates.