Summary

Ingredients

For the meatballs:

• 250 g minced pork
• 1 tablespoon sesame seeds
• 1 tablespoon cornstarch
• 1 spring onion (s), the light parts
• 1 teaspoon ginger root, finely chopped
• 1 teaspoon sesame oil
• 1 egg (s) (pullet egg), XS, approx. 40 g
• 0.5 teaspoon ½ salt
• 1 pinch (s) pepper or Szechuan pepper

For the soup:

• 400 g Chinese cabbae, prepared weihed
• 3 spring onion (s)
• 1 piece (s) ginger root, about the size a thumbnail
• 600 ml vegetable stock
• Oil for frying
• 1 teaspoon fenugreek, ground
• 2 tablespoon soy sauce
• 2 tablespoon sesame oil

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Instructions

1. Finely dice or chop the light-colored parts of a spring onion. Toast the sesame seeds in a pan without fat until they turn slightly color. Knead the meatball ingredients well with your hands and set aside.
2. Cut the Chinese cabbage into bite-sized strips. Cut the dark parts of the spring onions into rings. To sprinkle the finished soup, cut the light-colored parts diagonally into thin rings. Dice the ginger or cut into fine strips.
3. Heat the oil in a sufficiently large saucepan or deep pan and stir-fry the Chinese cabbage for about 2 minutes until it collapses. Add spring onions and ginger and fry for about 1 minute. Deglaze with vegetable stock. Season with salt, fenugreek and soy sauce and bring to the boil briefly. Shift down to medium heat.
4. Using a spoon, cut off approx. 14 portions of the minced meat dough and shape a little with your fingers. Let slide into the hot soup and let stand with the lid closed for about 10 minutes.
5. Season the soup to taste, distribute on plates, sprinkle with spring onion rings and serve drizzled with 1 tablespoon of sesame oil.