Add ground pork into a large bowl.Add 4 tablespoons water.Mix well with a spatula until water is fully incorporated.
Add Shaoxing wine, light soy sauce, dark soy sauce, sugar, grated ginger, garlic, cornstarch, and scallion.Mix well.
Put a tbl into a microwave proof dish and microwave 30 seconds. Taste and add salt and pepper to taste.
Use 1/4 cup measure to scoop out the paste and shape it into a meatball .The meatball should be a bit runny, barely able to hold its shape (so the finished meatballs will be tender and juicy).If the meatballs cannot hold their shape, add a bit more panko and mix again.If the meatballs are still a bit tough, blend in more water and mix well, 1 tablespoon at a time.
Add water to a steamer. Line a plate with napa cabbage and place the meatballs on top. Put the plate on the steaming rack.
Heat the steamer over medium high heat, covered, until the water begins to boil.Turn to medium heat.Cook covered until the meatballs are cooked through, in 15 minutes. (I use an instant read thermometer to check the internal temp. You're looking for 170.
Cook the second batch by using the same method.After cooking the first batch, check the water level and add more if it runs too low.
Serve immediately with more steamed or stir fried cabbage and rice.