Clay Pot Three Delicacies
Pork meatballs, egg dumplings, and cabbage slow-cooked in a clay pot, delivering a rich, hearty broth and comforting warmth.
Ingredients
14 items- Ground pork 300 g
- Eggs 3
- Napa cabbage 300 g
- Fried tofu puffs 100 g
- Ginger 10 g
- Scallions 2
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Salt 1 tsp
- White pepper 1/4 tsp
- Shaoxing wine 1 tbsp
- Cornstarch 1 tbsp
- Broth 500 ml
- Cooking oil as needed
Nutrition
Steps （6 steps）
Combine ground pork with minced ginger, light soy sauce, salt, white pepper, egg, and cornstarch; stir in one direction for 5 minutes until sticky and firm.
Beat eggs with Shaoxing wine; heat a small ladle over low heat, lightly oil it, add a spoonful of egg mixture and swirl into a round sheet; place filling and fold into a dumpling; repeat.
Cut napa cabbage into large squares, halve tofu puffs. Lay ginger slices and scallion white at the bottom of a clay pot.
Layer cabbage in the pot, then meatballs, egg dumplings, and tofu puffs. Add broth until 80% submerged; season with light soy sauce, dark soy sauce, sugar, and salt.
Cover and bring to a boil over high heat; skim any foam; reduce heat to low and simmer 20 minutes until cabbage is translucent, meatballs float, and sauce thickens slightly.
Turn off heat, sprinkle scallions, adjust salt, and serve directly from the clay pot.
Tips
Always stir the meat mixture in one direction for better texture; for egg dumplings, keep the heat low and oil the ladle well; enough simmering allows flavors to meld.
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