Ingredients:
- 3/4 lb ground pork (they sell it at Safeway)
- 3 cups Napa cabbage finely chopped
- 1/3 cup Asian chives finely chopped (i've use regular chives)
- 2 teaspoon minced garlic
- 1/2 teaspoon freshly grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 teaspoon avocado oil
- 1 teaspoon kosher salt, divided (NOTE: use less salt if pork is already pre-salted)
- 1/2 teaspoon pepper
- some cornstarch to coat (I use the safeway brand which is GF)
For the dipping sauce
3 tablespoon soy sauce
1 1/2 tablespoon apple cider vinegar
Directions:
- Toss chopped cabbage with 1/2 teaspoon salt in a bowl and let it sit for 15 minutes to wilt. Squeeze out the cabbage with hands to remove as much moist as you can.
- In a large mixing bowl, combine pork, cabbage, chives, garlic, ginger, soy sauce, rice wine, sesame oil, 1/2 teaspoon salt, and pepper. Mix all together and make into 1" balls.
- Bring a pot of water to boil.
- Pour cornstarch in a shallow bowl and roll the balls to coat evenly around. You want to coat them twice to hold their shape.
- When the water comes to gentle boil, drop the balls a few at a time to cook, about 3 minutes, stirring with a spoon occasionally so that they don't stick to the bottom of the pot. They will float to the surface when they are fully cooked.
- Take them out and serve with the dipping sauce while hot.
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| i hope beyond kimchee does not get mad i borrowed their photos. |
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