• In a large bowl, combine all the ingredients and mix well.
• Shape the mixture into small meatballs, approximately 1 inch in diameter.
• Heat a skillet over medium heat and add a drizzle of olive oil.
• Cook the meatballs in batches until browned on all sides and cooked through about 10 minutes.
• Serve the meatballs with your favorite marinara sauce or enjoy them as a standalone dish.

• Heat the vegetable oil in a skillet over medium heat.
• Add the chopped onion and minced garlic, and sauté until softened.
• Add the ground pork to the skillet and cook until browned, breaking it up into crumbles with a wooden spoon.
• Sprinkle the cumin, chili powder, paprika, dried oregano, salt, and pepper over the meat.
• Stir well to coat the meat evenly with the spices, and cook for another few minutes until the flavors meld together.
• Warm the taco shells according to the package instructions.
• Fill each taco shell with the flavorful ground pork mixture and top with your preferred toppings.

• Heat the sesame oil in a wok or large skillet over high heat.
• Add the minced garlic and grated ginger, and stir-fry for a minute until fragrant.
• Add the ground pork to the wok and cook until browned, breaking it up into smaller pieces.
• Push the cooked pork to one side of the wok and add the eggplant, bell peppers, and onion to the other side.
• Stir-fry the vegetables for a few minutes until they start to soften.
• Combine the soy sauce and oyster sauce in a small bowl, then pour the mixture over the pork and vegetables.
• Stir-fry everything together until the sauce coats the ingredients evenly and they are cooked to your desired tenderness.
• Season with salt and pepper to taste.
• Serve the savory ground pork and eggplant stir-fry over steamed rice and garnish with chopped green onions.

For the filling:

• In a bowl, combine the ground pork, chopped cabbage, green onions, minced garlic, soy sauce, sesame oil, grated ginger, salt, and pepper.
• Mix well until all the ingredients are evenly incorporated.
• Cover the bowl and refrigerate the filling for at least 30 minutes to allow the flavors to meld together.

For the dumpling wrappers:

• In a large mixing bowl, combine the all-purpose flour and warm water.
• Mix until a dough forms.
• Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
• Cover the dough with a damp cloth and let it rest for 30 minutes.
• To assemble the dumplings:
• Roll out the dough into a thin sheet on a floured surface.
• Use a round cookie cutter or a glass to cut out circles from the dough.
• Place a small amount of the ground pork filling in the center of each dough circle.
• Fold the dough over to create a half-moon shape and pinch the edges together to seal the dumpling.
• Repeat the process until all the dough circles are filled.
• Heat a skillet over medium heat and add a drizzle of vegetable oil.
• Arrange the dumplings in the skillet, making sure they are not touching each other.
• Cook the dumplings for a few minutes until the bottoms turn golden brown.
• Pour a small amount of water into the skillet and cover it with a lid to steam the dumplings for an additional 5 minutes.
• Remove the lid and continue cooking until all the water evaporates and the bottoms become crispy.