For the Meatballs:
- 1 pound ground pork
- 1 tablespoons of finely minced water chestnuts, if you cannot find the fresh ones, use canned
- 1 stalk of green onion, minced
- 1 tablespoon of fresh ginger, peeled & minced
- 2 teaspoons sea salt
- 1 tablespoons premium soy sauce
- 1 tablespoon Shaoxing wine
- 2 shitake mushrooms, finely minced
- 1/2 teaspoon freshly ground white pepper
- Oil for frying
- 1 large head of Napa cabbage
- 4 ounces of thick mung bean-thread cellophane noodles
- 2 cups chicken broth
- 2 tablespoons of premium soy sauce
- 1 teaspoon of sea salt (to taste)
- Cut the cabbage lengthwise and remove core. Then cut the cabbage in half, separating the root end and the leaves. Cut both sides into roughly 2 inch squares, storing the leaves and stalk separately. Set aside.
- Soak the cellophane noodles in warm water letting them soak until they are soft. Keep the noodles in the water until ready to use.
- For the meatballs: Place all meatball ingredients in a large mixing bowl and mix using four chopsticks in a clockwise direction. Keep mixing until all ingredients are incorporated.
Scoop ½ cups of the mixture and gently roll into balls. Set aside on a lined or nonstick baking sheet.
- Heat a heavy nonstick pan or pot on high and coat the skillet with oil. Arrange the meatballs in a single layer on the pan and cook the meatballs until each side is golden brown. Set the meatballs on a paper towel lined plate.
- Place the reserved root ends of the cabbage in the bottom of a large pot. Layer the meatballs on top with the chicken broth. Bring the pot to a boil and decrease to a simmer for 8 minutes. Add the cabbage leaves and salt to taste. Cover the pot and continue to simmer for 10 minutes more.
- Drain the noodles and add to the pot with 2 tablespoons of soy sauce, and stir to combine well.