Delicious steamed meatballs made with ground pork (or chicken), napa cabbage, scallions, ginger, and garlic, served on a bed of steamed napa cabbage and topped with gyoza/wonton wrappers. Accompanied by a flavorful soy-ginger dipping sauce and optional white rice.
1. Finely chop 1 cup of the napa cabbage and reserve the remaining cabbage for steaming. In a large bowl, add the ground meat, chopped cabbage, scallions, ginger, garlic, egg, soy sauce, sesame oil, salt, pepper, and cornstarch. Mix until combined.
2. Cut the remaining napa cabbage into large 3-inch wide pieces. Heat 1 Tbsp sesame oil in a large, wide pot with a lid over medium heat. Add the cabbage, and season with 1/2 tsp salt. Cook, stirring often, for 2-4 mins until it’s just starting to soften. Spread the cabbage into an even layer.
3. Using a 3 Tbsp cookie scoop or your hands, portion the meat mixture into 3 Tbsp (2-inch) meatballs and arrange them directly on top of the cabbage with a little space between each. Drape one gyoza or wonton wrapper loosely over each meatball.
4. Carefully pour the 3/4 cup water into the pot. Bring to a simmer, cover the pot, reduce heat to medium-low. Steam for 15-18 mins, until the meatballs are cooked through and internal temp reaches 165F.
5. While the meatballs steam, stir together all dumpling sauce ingredients in a small bowl until the sugar dissolves.
6. Serve the meatballs in bowls with cabbage underneath and white rice if desired. Spoon the dumpling sauce over the top and enjoy!
