Meatball and Napa Cabbage Hot Pot
Meatball and Napa Cabbage Hot Pot
A Nourishing Winter Delight: Meatball and Napa Cabbage Hot Pot
Introducing our ‘Meatball and Napa Cabbage Hot Pot,’ a delightful dish featuring layers of fresh, seasonal Napa cabbage, aromatic perilla leaves, and tender homemade meatballs. Unlike the traditional Mille-feuille hot pot, this recipe replaces thinly sliced beef with savory meatballs made from pork and shrimp, creating a richer and more complex flavor profile. The clear, refreshing broth, simmered with anchovies, enhances the natural taste of the ingredients without the need for heavy sauces. Perfect for everyone, this dish shines with the sweetness and abundant moisture of peak-season Napa cabbage, making it a truly restorative meal. It’s an ideal choice for special occasions, anniversaries, or as a thoughtful dish for elders’ birthdays.
Hot Pot Ingredients- 1 King Oyster Mushroom
- 10 Perilla Leaves
- 1 Small Head of Napa Cabbage (approx. 6 leaves)
- 1 Tbsp Fish Sauce or Soy Sauce
Meatball Ingredients- 100g Ground Pork
- 80g Shrimp (approx. 10 pcs)
- 1 Tbsp Minced Scallion
- 1/2 Tbsp Minced Garlic
- 1 Pinch of Salt
- 1 Tbsp Glutinous Rice Flour
- Pinch of Black Pepper
- 100g Ground Pork
- 80g Shrimp (approx. 10 pcs)
- 1 Tbsp Minced Scallion
- 1/2 Tbsp Minced Garlic
- 1 Pinch of Salt
- 1 Tbsp Glutinous Rice Flour
- Pinch of Black Pepper
Cooking Instructions
Step 1
For the best flavor, please refer to my other recipe (@6879100) for the versatile broth, and prepare it in advance. A good broth is key to a deep, satisfying hot pot experience.
Step 2
Carefully separate the Napa cabbage leaves and wash them thoroughly. Slice the king oyster mushrooms lengthwise in half, then thinly on the diagonal for an attractive presentation. Don’t worry too much about perfect shapes; feel free to cut them as you prefer.
Step 3
Gently press the cleaned shrimp with the back of a knife to mash them slightly. This helps to release their flavor and create a pleasant texture in the meatballs.
Step 4
Finely mince the mashed shrimp with a knife. If you prefer a bit more texture, you can chop them less finely.
Step 5
In a bowl, combine the ground pork, minced shrimp, minced scallion, minced garlic, salt, glutinous rice flour, and pepper. Knead the mixture until it becomes sticky and well-combined. A good kneading develops the elasticity, ensuring the meatballs hold their shape.
Step 6
Tip: If you don’t have glutinous rice flour, all-purpose flour or cornstarch can be used as substitutes. Adjust the amount to achieve your desired consistency.
Step 7
Lightly grease a tray with cooking oil to prevent the meatballs from sticking. This will make them easier to remove once formed.
Step 8
Lightly oil your hands (wearing disposable gloves helps!) and take portions of the meatball mixture, about the size of a US penny. Roll them into neat, round meatballs.
Step 9
You should get about 15 meatballs from this mixture, which is a generous portion.
Step 10
Lightly oil a frying pan and then wipe it clean with a paper towel. This prevents the meatballs from frying in too much oil, keeping them tender.
Step 11
Place the formed meatballs into the preheated pan and cook until lightly browned on all sides. Use medium-low heat to ensure they cook through evenly without burning.
Step 12
Tip: Wipe away any excess oil that renders from the meatballs, as this can make the hot pot broth greasy. Rotate the meatballs gently as they cook to maintain their round shape.
Step 13
Layer the washed Napa cabbage leaves and perilla leaves, alternating between them. Using the white and green parts of the cabbage alternately adds visual appeal.
Step 14
Tip: If your perilla leaves are small, use two leaves layered together for enhanced aroma and flavor.
Step 15
Cut the layered cabbage and perilla leaves into roughly three equal portions. This makes them easier to arrange in the pot and to eat.
Step 16
Start by placing the sliced king oyster mushrooms at the bottom of your pot. They will absorb the broth and add a wonderful umami flavor.
Step 17
Arrange the layered and cut Napa cabbage leaves on top of the mushrooms.
Step 18
Place the cut cabbage sections around the edge of the pot, standing them upright so the cut surfaces are visible. This creates an attractive, layered effect.
Step 19
Place the pre-cooked meatballs in the center of the pot, filling the space created by the surrounding ingredients.
Step 20
Pour in the prepared warm broth, ensuring it covers the ingredients. Bring to a boil over high heat, then reduce to a simmer and cook until all ingredients are tender.
Step 21
Once simmering, add the fish sauce or soy sauce. Season with salt to taste, if needed. The goal is a clean, savory broth that complements the natural flavors.
Step 22
With the seasoning adjusted, your clear, refreshing, and savory Meatball and Napa Cabbage Hot Pot is ready! Enjoy this comforting and delicious meal.
