Thin slice or mince some nappa cabbage.

Get this into a small mixing bowl with a little pinch of kosher salt.

Really work the salt in here.

Set this aside.

Take about a pound of ground pork, couple garlic cloves, a little bit of ginger, soy sauce, a splash of rice vinegar (or white distilled vinegar), little sesame oil, some black pepper, a little bit of thin sliced green onion, one egg, and a little bit of cornstarch.

Give all your cabbage a nice tight squeeze to get rid of water and wilt the texture.

Form your mixture into little balls.

Make your favourite drizzle: Some Mayo, a little bit of soy sauce, and the salads from your favourite chilli crunch oil. Let as much oil drain off as you can.

Add a little bit of your pocket M S G.

Add a little splash of rice or white distilled vinegar to thin this out and brighten it up.

In a pan over medium heat, get a little bit of oil hot.

Gently drop your meatballs into your hot oil. Leave a little bit of space in between all your meatballs.

Once your meatballs have a little bit of color on one side, flip them to the other side.

Once you have color on the other side of your meatball, these have cooked maybe a total of four to five minutes.

Get rid of any excess fat with a paper towel.

Drape one wonton wrapper over each of your little meatballs.

Add a quarter of a cup of water.

Quickly cover these up.

After a few more minutes, your wonton wrappers will have clung to your meatballs.

Eat these right out of the pan or carefully plate them.

Drizzle with spicy umami Mayo, thin sliced green onions, toasted sesame seeds, and chili crunch.