Ingredients

• 1 ¹⁄₂ tsp. sesame oil
• 10 leaves napa cabbage
• 4 oz. enoki mushrooms, stems trimmed
• ¹⁄₄ cup light soy sauce
• 1 tbsp. dark soy sauce
• ¹⁄₂ tsp. sugar
• 1 lb. ground pork
• ¹⁄₂ cup water chestnuts, minced
• 2 tsp. minced ginger
• 2 tsp. minced garlic
• 2 tbsp. cornstarch
• 2 tsp. Chinese cooking wine

Instructions

1. Pour 1 tsp. sesame oil in a 6-qt. saucepan and arrange cabbage leaves in an even layer. Place mushrooms over the leaves in an even layer. Pour 2 tbsp. light soy sauce, dark soy sauce, sugar, and 1 cup water over leaves and set aside.
2. In a bowl, combine pork, water chestnuts, ginger and garlic. Add remaining sesame oil and soy sauce, along with cornstarch and wine; mix until evenly incorporated. Divide mixture evenly into about eight 3-oz. meatballs; arrange meatballs evenly on top of cabbage. Heat over medium-low heat, and bring to a simmer; cook, covered, until cooked through, about 25 minutes.