Best Chinese Cabbage Balls Appetizer Recipes

17 CHINESE APPETIZERS TO MAKE AT HOME

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Chinese starter in 30 minutes or less!

ASIAN PICKLED CABBAGE RESTAURANT APPETIZER

Steps:

• In a large mixing bowl, hand-rip the cabbage into large pieces (about 3" x 3" pieces)--they will shrink after pickling. Add in the cut carrots and ¼ cup salt. Use your hands to thoroughly and evenly distribute the salt with the vegetables. Top the vegetables with a heavy object (I used a baking dish with a large, heavy mortar and pestle on top, but you could use foil-wrapped bricks or any other heavy objects), and marinate for an hour in the refrigerator. This process removes excess liquid and makes the vegetables crunchy, but don't marinate for too long or the cabbage will be too salty.
• Next, add the water and sugar (here is where you would add the optional bay leaves and Sichuan peppercorns I mentioned) in a small pot. Bring to boil, and turn off the heat. Stir in the vinegar and ½ teaspoon salt. Let the liquid cool completely. It's a good time to taste the liquid with a clean spoon to make sure you like the levels of sweet and sour, and adjust accordingly. Please use a clean spoon every time you dip into the brine.
• Once the cabbage and carrots are marinated, wash them 2 to 3 times to get rid of the salt. Drain and squeeze out any extra liquid by hand or with a clean dish towel before putting the cabbage and carrots in a clean glass or ceramic container.
• Mix in the smashed (or chopped) garlic and whole (or chopped) fresh chili peppers. Pour the cooled vinegar/sugar brine over the vegetables and ensure the vegetables are completely submerged. Cover and store in the refrigerator for 24 hours before serving chilled or at room temperature. If you have any leftovers, leave them stored in the pickling liquid and use clean utensil each time.

CHINESE CABBAGE BALLS APPETIZER

Steps:

• Put separated cabbage leaves in boiling water and parboil for 1 1/2 minutes.
• Remove and drain.
• Cut off the thick part of stem and discard.
• Slice leaves in half lengthwise and set aside.
• Place the meat into a mixing bowl and add 1 tablespoon of wine or cream sherry, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1 tablespoon cornstarch, 2 tablespoons chopped scallions, 1 teaspoon chopped or ground ginger root, 2 tablespoons sesame oil, and 3 tablespoons water.
• Mix thoroughly until this filling is completely blended and smooth.
• Lay out the saved halves of the cabbage leaves.
• Lightly sprinkle cornstarch onto the leaves and place a tablespoon or less of the meat filling at the end of each leaf then rolling to enclose the balls.
• Place water in the bottom part of a steamer and place the stuffed cabbage balls in the top part of the steamer.
• Steam over medium heat for 10 minutes.
• While the balls are steaming, place 1 cup chicken broth or stock, 1/2 tablespoon soy sauce, 1 tablespoon cream sherry, 1/4 teaspoon salt, and a dash of pepper into a sauce pot and bring to a boil.
• Reduce the heat to medium& add 2 tablespoons water and 2 tablespoons of cornstarch, stirring until it thickens.
• Place the cabbage balls onto a serving platter and pour the thickened sauce over the balls.
• Place a wooden toothpick into each ball and serve.