# Experimental Recipe Succeeds: Inside-Out Chinese Dumplings

**URL:** <https://boards.straightdope.com/t/experimental-recipe-succeeds-inside-out-chinese-dumplings/276556>\
**Category:** Cafe Society\
**Created:** [November 24, 2004, 11:46pm UTC](https://boards.straightdope.com/t/experimental-recipe-succeeds-inside-out-chinese-dumplings/276556 "2004-11-24T23:46:15Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![Podkayne](https://avatars.discourse-cdn.com/v4/letter/p/edb3f5/32.png) [@Podkayne](https://boards.straightdope.com/u/Podkayne)\
**Post date:** [November 24, 2004, 11:46pm UTC](https://boards.straightdope.com/t/experimental-recipe-succeeds-inside-out-chinese-dumplings/276556/1 "2004-11-24T23:46:15Z")

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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.