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Categories:
ground pork cabbage cabbage soy sauce soy sauce sesame oil sesame oil garlic fresh ginger salt egg flour green onions green onion McCormicks onions rice vermicelli
Viewed: 62 - Published at: 5 years agoIngredients
- 2 lbs ground pork
- 5 suey choi cabbage leaves, finely chopped
- 2 suey choi cabbage leaves, cut in 2-inch pieces
- 5 tablespoons gluten-free soy sauce
- 1 tablespoon gluten-free soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sesame oil
- 3 minced garlic cloves
- 2 tablespoons fresh ginger, grated
- 1 pinch salt
- 1 egg
- 1 tablespoon gluten-free flour or 1 tablespoon cornstarch
- 3 green onions, finely chopped
- 1 green onion, finely chopped
- 3 beef bouillon cubes (McCormicks are gluten free)
- 1/4 cup onions, chopped or 1/8 cup dehydrated onion
- 3 ounces rice vermicelli or 3 ounces rice paper sheets, crumbled
Method
- Put pork and chopped suey choi in a large glass bowl. Don't let any pork drippings (water, etc) get in the bowl.
- Add 5 TB soy sauce, 1 TB sesame oil, garlic, ginger, and salt.
- Stir until seasonings and cabbage are evenly mixed.
- Add egg and mix. Add flour and mix. Meat mixture should be holding together like for meatballs. Add more flour if needed.
- Bring about 4 cups of water to boil. Add 1 bouillon cube.
- Drop 6-7 meatballs into the broth at a time. Takes about 8 minutes per batch to cook. I always pull the biggest one in the batch out and cut it open to check it is well cooked. Don't let it boil too vigorously or they'll fall apart.
- Continue boiling by batches until done (makes about 25).
- Discard broth. Can refrigerate meatballs at this point if making ahead.
- Broth: Heat 6 cups of water, chopped onions, rice noodles and 2 bouillon cubes in a large pot. Add meatballs.
- Once heated through, add cabbage leaves, reserved soy sauce and sesame oil. Reduce to simmer or shut off, garnish with 1 chopped green onion, and serve.
