Beijing Clay Pot Meatballs
A classic Beijing comfort dish: pork meatballs simmered with cabbage and cellophane noodles in a clay pot; rich broth warms body and soul.
Ingredients
16 items- Ground pork 300 g
- Chinese cabbage (Napa cabbage) 200 g
- Cellophane noodles (bean thread) 50 g
- Egg 1
- Ginger 1 small piece (10 g)
- Spring onion 1 segment (20 g)
- Light soy sauce 1 tablespoon (15 ml)
- Dark soy sauce 1/2 teaspoon (3 ml)
- Shaoxing wine 1 tablespoon (15 ml)
- Salt 1 teaspoon (5 g)
- White pepper 1/2 teaspoon
- Chicken bouillon 1/2 teaspoon (optional)
- Sesame oil 1 teaspoon (5 ml)
- Vegetable oil 1 tablespoon (15 ml)
- Broth or water 500 ml
- Cilantro (coriander) to taste
Nutrition
Steps （6 steps）
In a bowl, combine ground pork, egg, minced ginger, spring onion, light soy sauce, dark soy sauce, Shaoxing wine, salt, white pepper and chicken bouillon. Stir in one direction until sticky, about 2 minutes. Add sesame oil and mix well. Cover and refrigerate.
Cut Chinese cabbage into 3 cm pieces; soak cellophane noodles in warm water until softened, then drain.
Bring a pot of water to a boil, then reduce to low heat. With wet hands, shape meat mixture into 4 cm meatballs and gently drop into water. After all are in, increase to medium heat and cook until meatballs float, about 5 minutes. Remove with a slotted spoon.
Place a clay pot (or a heavy pot) on the stove. Add 1 tablespoon vegetable oil over medium heat. Add cabbage and stir-fry until wilted, about 2 minutes.
Pour in broth or water, then add noodles and cooked meatballs. Bring to a boil, then reduce heat to low, cover and simmer for 10 minutes, until meatballs are infused with flavors and noodles are tender.
Uncover, adjust seasoning with salt and white pepper, cook for 1 minute. Drizzle with sesame oil, garnish with cilantro, and serve.
Tips
Always stir the meat mixture in one direction to develop springy texture; chilling makes shaping easier. Simmer over low heat to keep the broth clear.
You May Also Like
More recipes you might enjoy
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.