Jiaozi Filling Meatballs

We made jiaozi the other day for Lunar New Year, they all turned out quite delicious, there was several vegetarian ones, eggs and chives, carrot and eggs, black fungus, and two meat ones, one with pork and fennel, and one with the following pork recipe. We had some filling left over, so I thought to make meatballs out of them. I pan-fried them for less than 10 minutes, until they were brown all over. Quite good tasting, an interesting meatball that could be added, and I did, to any spaghetti and meatballs recipe.

Jiaozi Filling Meatballs
300 g Chinese cabbage, finely chopped
1 tsp salt
450 g ground pork
100 g Chinese garlic chives, finely chopped
2-1/2 Tbsp Shaoxing rice wine
2 Tbsp roasted sesame oil
1 Tbsp finely chopped ginger
1 Tbsp cornstarch

Put the cabbage and salt in a bowl and toss lightly to combine. Leave for 30 minutes. Squeeze all the water from the cabbage and put it into a large bowl. Add the pork, garlic chives, soy sauce, rice wine, sesame oil, ginger and cornstarch. Stir until combined and drain off any excess liquid.