Chinese Cabbage Balls Appetizer - cooking recipe

Ingredients

20 leaves Chinese cabbage (Napa Cabbage)
1 lb ground pork (or 1/2 lb. of each) or 1 lb beef (or 1/2 lb. of each)
1 tablespoon wine (for MEAT) or 1 tablespoon cream sherry (for MEAT)
2 tablespoons chopped scallions
1 teaspoon gingerroot (chopped or ground)
3 tablespoons cornstarch
2 tablespoons sesame oil
1 cup chicken broth or 1 cup chicken stock
1/2 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
5 tablespoons water
1 tablespoon cream sherry (for SAUCE)
wooden toothpick

Preparation

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.