Mix the Ground Pork (1 pound), Egg (1), Corn Starch (1 tablespoon), 2 teaspoons of Sesame Oil (2 teaspoon), Ginger Paste (1 tablespoon), Soy Sauce (1 tablespoon), Salt (to taste), Cayenne Pepper (to taste) and half of the Scallion (1) together in a bowl.
Use your hands to mix until the ingredients are evenly distributed. Set aside.
Heat the Peanut Oil (1 tablespoon) in a wok or large skillet over high heat. When the oil is hot, saute the Napa Cabbage (1 head) and Shiitake Mushroom (5) until cabbage begins to wilt, about 1 minute. Pour in the Chicken Stock (2 cup). Bring to a boil, then lower the heat to a simmer.
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.
When dumplings are done, (at this point, they should be very light and delicate in texture) remove from heat and add Mung Bean Noodles (0.5 pound) and seasoning to the soup.
To serve, garnish with remaining Scallion (1) and Baby Red Radish (1), then drizzle with Sesame Oil (1 teaspoon).