Wash the chicken livers in cold water. Cover the chicken livers in milk (to leach out the liver toxins) for 15 minutes.

Meanwhile chop the 2 onions into medium sized slivers by cutting the skinned onion in half lengthwise and then cutting it into 8 slices then cut those slice in half in one cut, then repeat on the other onion haf and then the other onion repeat, then set onion shards aside. And cut up the 6 shallots into halves then add to a processor and finely mince them and set aside. Now add all the garlic and process it until it's finely minced and set aside.

Add just enough milk to the bread to soak them for 5 minutes.

Now that the chicken liver has soaked in the milk for 15 minutes, drain the milk away and rinse the livers two more times in cold water again and then drain away the water. Now remove the sinew and fat from the livers, saving the livers aside.

Add 3⅔ tblsp butter to a hot wok or large frying pan on medium heat, add half the minced garlic and half the minced shallots and stir fry for 1-2 minutes. Now add the chicken livers and stir fry until they are medium well done (a small amount of pink left). Strain away the liquid and set the chicken livers aside. In the same pan devoid of liquid, add another 3⅔ tblsp butter over medium heat and add to it the other half of the minced shallots and garlic, stir fry for 1-2 minutes and add the ground pork and mix into the garlic and shallots, then add the onions and stir fry them all with pork, ginger and garlic until medium well (some pink in the pork).

In a large steel bowl or pot, combine the chicken liver mixture with the ground pork and onion mixture and add the ⅓ cup of sugar and the ⅓ cup of chicken bouillon, 3 tsp fresh cracked black pepper and the bread (drain the milk but don't squeeze out the bread), now add in the 10½ oz of butter and then the 6 eggs and then mix well.

In a blender we're going to grind this all, in batches, until it is of a smooth consistency. A nice milkshake! Not!

Prepare a few loaf pans with 3 slices of bacon across the length of the bottom of each loaf pan, using a ladle or pouring carefully fill the rest of the loaf pan up with the pate mixture, leaving about a half inch of room from the top. Cover tightly with foil. Put into a steamer for 2 hours. Remove and discard the bacon and then refrigerate the pate loaf for another hour, before serving.

For the sauce: Combine all sauce ingredients in a small bowl and reserve.

Boil 3 quarts of water in a 6-quart pot. Cook the noodles for about 10 minutes or until al dente, rinse and drain well in a colander. Place the noodles in a large serving bowl.

Heat the vegetable oil in a wok or a frying pan over high heat. When you see wisps of white smoke, add the garlic and ginger. Add the pork, breaking it up and tossing for 2 to 3 minutes until brown and almost cooked through. Add the preserved vegetable to the wok and stir-fry for 30 seconds. Deglaze the pan with sherry and add the baby spinach, cooking until wilted. Then add the reserved sauce stir-fry and folding constantly for 1 more minute or until pork is fully cooked.

Pour the meat sauce over the noodles toss well and top with scallions, chopped peanuts and if your using the extra Sichuan peppercorn powder.

In a large frying pan on medium/low heat with the oil, after a minute add the garlic and ginger, stirring for a minute, maybe two, we don't want to get the garlic over browned which leads to bitter garlic instead of a sweet garlic. Add your chopped cabbage and stir around to incorporate the garlic and ginger, then let sit and stir ever 1-2 minutes until the thicker pieces have softened and there is little water/moisture content due to evaporation, about 4-5 minutes. Let cool off the stove, I spread mine out on a large cold plate to cool quicker.

in a large bowl add the ground pork, soy sauce, sesame oil, white pepper, corn starch and if your using it, the chili crunch. with your clean hands, or if you have the thin rubber gloves, mix the meat and spices well then we actually grab some of the mixture and 'slap' it down into the bowl and keep repeating this technique, in 5 minutes you will see the texture of the meat mixture change in this traditional Chinese meat mixing technique called 'Velveting'. Now you can incorporate the chopped green onions into the pork mix and set aside until the cabbage mixture has cooled completely. Now mix in the cabbage into the pork. We are now ready to start stuffing the gyoza wraps.

Fill a very small bowl with a little water for you to dip your fingers in to wet the edges of the wrapper. Get a regular soup spoon for shaping the filling, I like to coat mine with a little oil on both sides to make the filling slide right into the wrapper. Have a empty plate or paper plate ready for the finished uncooked gyoza. If you're right handed, pick up one wrapper in your left hand and wet ½ of the edge with your right finger, now with the spoon get a small spoonful of the pork/cabbage/green onion mix and plunk it into the center of the wrapper, fold it in half, pinching the center top closed, then with your left thumb and two fore-fingers crimp the left open side shut, sort of curving toward you, and do them to the left open side of the gyoza with your right thumb and fore-fingers crimping it shut tightly. set aside on paper plate and repeat. depending on the size of your frying pan, a small 8 inch is good for frying about 10 gyoza, a 10 inch fry pan is good for about 20-25 gyoza. For a 8 inch pan add 2-3 tsp of vegetal oil (3-4 tsp oil for a 10 inch pan).

While the pan is off the heat, add the oil and then arrange the gyoza so they are standing up with the filled side down, start them off on one side of the pan and make a line of them, in the smaller pan I line 7 up and put the 3 extra on the side. For the larger pan you can get 2 curved rows and some in the middle. Once they are all in the oiled pan, turn on the heat to low, check the bottom of the one on the edge closest to you for degree of golden brown. once they are there, add ¼ cup of water to the pan and cover for four minutes. After the times up remove the cover, if things went perfect the liquid is gone and the gyoza didn't stick and you can use the service plate to invert over the fry pan and flip the contents onto the plate quickly. If things did not go perfect: you can soak up too much liquid or oil with a paper towel from the pan. If the gyoza have stuck you may need to bust out a spatula. My first batch stuck, then my second batch I lowered the heat and it came out perfect! If you have non-stick pans they may facilitate the no stick action much better.

For a dipping sauce I use ½ soy sauce and ½ rice wine vinegar. Equal portions. Optional you can add some of that chili oil to it!

Pre-heat oven to 350°

Mix thoroughly all the ingredients.

Roll small size meatballs, 1½ inches in diameter, careful not to pack them too tight.

While it does take time to roll 100 meatballs, you will now have quality meatballs for months! Put on some nice meatball rolling music!
On a large baking sheet place the meatballs close, but not touching, you could probably fit close to 100 on a normal baking sheet.

Bake for 15 minutes.

If you are going to add the meatballs to a pot of red sauce you can remove the meatballs from the oven 5 minutes earlier as they will finish cooking in the sauce.

Serve with pasta with parmesan cheese (Parmigiano-Reggiano cheese) or on a roll with mozzerella cheese, or simply grab one with your fork and walk around eating it. Yum!