To Water (2 1/2 quart), add Pork Leg (2 pound), Scallion (3 stalk), Garlic Paste (1 teaspoon), Fresh Ginger (1/2 teaspoon), Granulated Sugar (1/2 teaspoon), Kosher Salt (to taste), and Ground White Pepper (to taste). Bring to a simmer. Skim the foam from the top regularly until the meat is tender, about 2-2 1/2 hours.
Meanwhile, mix Ground Pork (14 ounce) with sliced Scallion (2 stalk), Egg (1), Chinese Five Spice Powder (to taste), and additional garlic paste, grated ginger, and salt and white pepper.
Whisk Egg (10) with Chili Paste (to taste) and kosher salt.
Brush a moderately hot 4-inch pan lightly with Peanut Oil (to taste). Add 1/8 of the whisked eggs.
Before the eggs have set, add 1/8 of the pork stuffing. Fold over half of the egg and remove to a flat surface. Let the dumpling rest until the egg has completely set. Repeat until eggs and stuffing are used up.
When the cubed pork is almost tender, soak Rice Noodles (8 ounce) in hot water for 30 minutes, then drain.
When the pork cubes are tender, add the rice sticks. Skim off the impurities one more time.
Add Napa Cabbage (10 ounce) and Toasted Sesame Oil (1 tablespoon). Stir. Simmer for another minute or until the rice sticks have the proper texture, then check and adjust seasoning.
Top the soup with the egg dumplings. Cover and slowly simmer until the stuffing is cooked through, about 2-4 minutes depending on the thickness of the eggs and the stuffing.
To serve, add the soup, pork and cabbage to a serving bowl. Enjoy!