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Ingredients
Asian Meatballs with Cabbage
- Ingredients
- 300 grams Pork neck
- 40 grams ginger
- 50 grams Glass noodles
- 1 egg
- 1 Tbsp cornstarch
- salt
- peppers
- 1 Tbsp Rice wine
- 1 Tbsp soy sauce
- 200 grams vegetable oil
- 200 grams Chinese cabbage
- 350 milliliters Beef broth (from a jar)
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.