Deliciously light and tender meat balls with a slightly oriental flavour. Chicken or lamb can be used just as successfully as pork.
serves 4 - 5
1 lb (450 g) minced pork
2 tbspl fresh parsley, chopped
1/4 inch (5 mm) piece root ginger, peeled and shredded
1/2 tbsp soy sauce
1 tsp dry sherry
2 tsp cornflour
1 1/2 tbsp water
1 small egg, beaten
1/2 Savoy cabbage, washed
1/2 head Chinese leaves, washed
1. Mix together the pork, parsley, ginger, soy sauce and sherry. Blend the cornflour and water and add the beaten egg. Gently mix into the pork.
2. Leave to rest for 1 hour. Meanwhile, slice the cabbage into 1 1/2 inch (3.5 cm) wedges. Divide the pork into walnut sized pieces and roll into balls. Place well spaced apart on a plate. Steam for 4 - 5 minutes in batches. Remove and keep warm.
3. Place the Savoy cabbage in the steamer and steam for 3 minutes. Add the Chinese leaves and return the pork to the steamer. Cook for a further 2 minutes. Serve immediately.
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