Tender, moist, and light meatballs with a savory taste. This dish is so comforting to enjoy any time especially in the cooler months of the year.
Total Time
1hr 15min
0.0
0 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
1
lb
Ground Pork
•
8
oz
Mung Bean Noodles
, soaked
•
1
Eggland's Best Classic Egg
•
1
Tbsp
Corn Starch
•
1
Tbsp
Ginger Paste
•
1
Tbsp
Soy Sauce
•
1
Tbsp
Sesame Oil
•
1
bunch
Scallions
, sliced
•
1
Tbsp
Peanut Oil
•
1
head
Napa Cabbage
, sliced
•
5
Shiitake Mushrooms
, quartered
•
2
cups
Chicken Stock
•
1
Baby Red Radish
, finely sliced
•
to taste
Salt
•
to taste
Cayenne Pepper
Cooking Instructions
1.
Mix the Ground Pork (1 lb), Eggland's Best Classic Egg (1), Corn Starch (1 Tbsp), 2 teaspoons of Sesame Oil (2 tsp), Ginger Paste (1 Tbsp), Soy Sauce (1 Tbsp), Salt (to taste), Cayenne Pepper (to taste) and half of the Scallions (1 bunch) together in a bowl.
2.
Use your hands to mix until the ingredients are evenly distributed. Set aside.
3.
Heat the Peanut Oil (1 Tbsp) in a wok or large skillet over high heat. When the oil is hot, saute the Napa Cabbage (1 head) and Shiitake Mushrooms (5) until cabbage begins to wilt, about 1 minute. Pour in the Chicken Stock (2 cups). Bring to a boil, then lower the heat to a simmer.
4.
Shape the pork mixture into tennis ball size balls. Add them into the boiling stock. When the last ball has been added, cover with a lid and simmer for 45 minutes, depending on the size of the balls.
5.
When dumplings are done, (at this point, they should be very light and delicate in texture) remove from heat and add Mung Bean Noodles (8 oz) and seasoning to the soup.
6.
To serve, garnish with remaining Scallion (1) and Baby Red Radish (1), then drizzle with Sesame Oil (1 tsp).
Nutrition Per Serving
CALORIES
1441
FAT
67.6 g
PROTEIN
64.6 g
CARBS
144.2 g
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