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1
Put separated cabbage leaves in boiling water and parboil for 1 1/2 minutes.
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2
Remove and drain.
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3
Cut off the thick part of stem and discard.
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4
Slice leaves in half lengthwise and set aside.
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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.
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6
Mix thoroughly until this filling is completely blended and smooth.
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7
Lay out the saved halves of the cabbage leaves.
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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.
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9
Place water in the bottom part of a steamer and place the stuffed cabbage balls in the top part of the steamer.
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10
Steam over medium heat for 10 minutes.
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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.
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12
Reduce the heat to medium& add 2 tablespoons water and 2 tablespoons of cornstarch, stirring until it thickens.
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13
Place the cabbage balls onto a serving platter and pour the thickened sauce over the balls.
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14
Place a wooden toothpick into each ball and serve.
