Chinese Cabbage Balls Appetizer

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 20 leaves chinese cabbage (napa cabbage)
• 1 lb ground lamb (or 1/2 lb. of each) or 1 lb beef (or 1/2 lb. of each)
• 1 tablespoon wine (for meat) or 1 tablespoon cream sherry (for meat)
• 2 tablespoons chopped scallions
• 1 teaspoon gingerroot (chopped or ground)
• 3 tablespoons cornstarch
• 2 tablespoons sesame oil
• 1 cup chicken broth or 1 cup chicken stock
• 1/2 tablespoon soy sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 5 tablespoons water
• 1 tablespoon cream sherry (for sauce)
• wooden toothpick

Recipe

• 1 put separated cabbage leaves in boiling water and parboil for 1 1/2 minutes.
• 2 remove and drain.
• 3 cut off the thick part of stem and discard.
• 4 slice leaves in half lengthwise and set aside.
• 5 place the meat into a mixing bowl and add 1 tablespoon of wine or cream sherry, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1 tablespoon cornstarch, 2 tablespoons chopped scallions, 1 teaspoon chopped or ground ginger root, 2 tablespoons sesame oil, and 3 tablespoons water.
• 6 mix thoroughly until this filling is completely blended and smooth.
• 7 lay out the saved halves of the cabbage leaves.
• 8 lightly sprinkle cornstarch onto the leaves and place a tablespoon or less of the meat filling at the end of each leaf then rolling to enclose the balls.
• 9 place water in the bottom part of a steamer and place the stuffed cabbage balls in the top part of the steamer.
• 10 steam over medium heat for 10 minutes.
• 11 while the balls are steaming, place 1 cup chicken broth or stock, 1/2 tablespoon soy sauce, 1 tablespoon cream sherry, 1/4 teaspoon salt, and a dash of pepper into a sauce pot and bring to a boil.
• 12 reduce the heat to medium& add 2 tablespoons water and 2 tablespoons of cornstarch, stirring until it thickens.
• 13 place the cabbage balls onto a serving platter and pour the thickened sauce over the balls.
• 14 place a wooden toothpick into each ball and serve.