Last week I posted a thread, asking what to do with a pound of ground pork. Well, here’s what I did do. It was tasty. The hubby liked it, too. He gave it his highest praise: “You can make this again.”
Inside-Out Chinese Dumpings
1 lb. udon noodles. (I used brown rice udon.)
1 lb. ground pork.
1 egg.
2 Tbsp. corn starch.
1 Tbsp. dark soy sauce.
1 1/2 inch long piece of ginger, peeled and grated.
2 cloves garlic, minced.
1 scallion, minced plus three scallions, sliced.
1 Tbsp sesame oil.
1 lb Chinese cabbage (or napa cabbage, bok choy, whatever rocks your boat), sliced.
4 oz bean sprouts.
Cook the noodles according to package instructions.
Thoroughly combine the pork, egg, corn starch, soy sauce, ginger, garlic, and minced scallion. Form into ~1 inch meatballs (about 24.)
Heat the sesame oil in a wok or nonstick skillet, and fry the meatballs, turning them gently, until they are well browned and firm (around 5 min). Add the sliced scallions and stir fry for 1 or 2 minutes. Add cabbage and bean sprouts, and stir fry until cabbage is done (another 5 min or so).
Serve over noodles, with individual dishes of dipping sauce (Combine 1 Tbsp. soy sauce, 1 Tbsp. rice cooking wine, 1/2 tsp. sesame oil, and 1/2 tsp. sugar.)
The veggies came out a little bland, but the meatballs were delicious, and the Chinese cabbage had a nice strong flavor. If I make it again with napa cabbage, which is milder, I’ll probably add some garlic and maybe some soy sauce.