Shanghai giant meatball with spicy pickled cabbage on rice

     

• 1 pound ground pork
• 4 tablespoons Shaoxing wine (or Japanese sake)
• 3 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 2 teaspoons salt
• 1 tablespoon sugar
• 1 teaspoon ginger , grated
• 1/2 cup scallion , minced (or green onion)
• 1 tablespoons cornstarch
• 12 to 15 water chestnuts , finely chopped (generate about 1 cup)
• 3 eggs
• 1 cup breadcrumb
• 2 tablespoons sesame oil
• 1 tablespoon peanut or olive oil

1. Mix all ingredients together.
2. Use bare hands to scoop about 1/3 cup of the paste and shape it into a meatball.
3. Brown the meatballs (optional)- in a saucepan over medium high heat, add oil and brown meatballs on all sides and make sure to leave enough space to flip them. Transfer to your bamboo steamer basket. If you have to stack meatballs in multiple layers, separate the meatballs with Napa cabbage leaves.
4. Add 2 cups water in your clay pot. Place a bamboo steamer on top.
5. Cover your cooker with clay lid and cooker lid. Set on stew or fast to cook for 30-40 minutes or until meatballs cooked through. ( note, if use vm7800-5 models, add 1 cup extra water).

Serve over rice and cabbage.