Serves 1
Directions
- 1Thinly slice or mince the cabbage, mix with a pinch of kosher salt in a small bowl, and set aside.
- 2Combine ground pork, garlic, ginger, soy sauce, rice vinegar, sesame oil, black pepper, most of the green onion, egg, and cornstarch in a bowl.
- 3Squeeze the salt out of the cabbage, add to the meat mixture, and form into small meatballs.
- 4Whisk together mayo, soy sauce, chili crunch oil, MSG if desired, and a splash of vinegar to make the drizzle sauce.
- 5Place meatballs in a pan with hot oil over medium heat, cooking until colored on all sides, about 4 to 5 minutes.
- 6Drain excess fat, drape a wonton wrapper over each meatball, add water, and cover until wrappers cling to the meatballs and bottoms are golden brown.
- 7Plate the dumplings, drizzle with the spicy mayo sauce, and garnish with remaining green onions and toasted sesame seeds.
Ingredients
- napa cabbage, thin sliced or minced (optional)
- 1 pinch kosher salt
- 1 pound ground pork
- 2 clove garlic
- 1 bit ginger
- soy sauce
- splash rice vinegar
- sesame oil
- black pepper
- green onion, thin sliced
- 1 egg
- cornstarch
- mayo
- soy sauce
- chili crunch oil
- msg (optional)
- splash rice vinegar
- oil, hot
- wonton wrappers
- 1/4 cup water
- toasted sesame seeds (optional)
Equipment
small mixing bowlspoonforkpanpaper towel
Tips
- You can substitute rice vinegar with white distilled vinegar.
- Save some green onion to garnish the finished dish.
- The meat mixture can be cooked as a crumbly topping for rice or lettuce wraps.
- Add MSG to the sauce to enhance flavor.
- Tilt the pan to drain excess fat after frying.
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