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1
Mix the first 8 ingredients together, just until combined, using your hands or a wooden spoon.
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2
Set aside.
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3
Heat the oil in a large casserole over medium-high heat.
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4
Add the cabbage and stir-fry until softened, about 5 minutes, seasoning with salt.
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5
Add the stock and bring to a steady simmer.
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6
With wet hands, form 4 meatballs with the pork mixture; handle gently.
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7
Slide the meatballs into the stock, cover, and simmer, undisturbed, until cooked through, about 2 hours.
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8
Place the cabbage in a soup tureen and put the meatballs on top.
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9
Spoon the stock over the dish, season with sesame oil, and serve immediately.
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10
Add 1/2 cup chopped reconstituted wood ear mushrooms (see page 112) and 1/4 cup chopped peeled, fresh water chestnuts (or peeled jicama) to the pork mixture.
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11
A kind of delicious meat loaf: Omit the cabbage and stock.
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12
Press the pork mixture into a large shallow dish.
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13
Steam over hot water until cooked through, about 1 hour.
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14
You may have eaten these in a dim sum house: Omit the cabbage, stock, and sesame oil.
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15
Soak 1 cup glutinous or sticky rice in water for 1 hour, then drain.
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16
Form the meat mixture into 1-inch balls, then roll them in the sticky rice to cover.
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17
Place the balls in a steamer and cook until the meat cooks through and the rice puffs and becomes sticky, about 30 minutes.
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18
Remove and serve.
