Ying's ideas of easy Chinese home-cooking

Steamed Meatballs

蒸肉丸(冬菇虾米猪肉丸、冲菜牛肉丸)

I didn’t know what to cook for dinner tonight and my pal suggested steamed meatcake. Every time when I don’t have inspiration of dinner he would suggest steamed meatcake or steamed silky egg, these two are his all-time favourite and his mum made him when he was small. Today he ordered to have two different meatcakes, beef meatcake and pork meatcake!

Steamed meatcake is a classic Cantonese home dish, usually made of pork or beef. I made a slight transformation of it. I made it meatballs so that if there are any leftover, I could reheat them for side of noodle or braise with vegetables.

The combination of the ingredients in this recipe is classic, beef with preserved kale head, and pork with dry shiitake mushroom. I don’t know why but this is what I have had since I was a kid, this is the taste in my blood.

Ingredients –
For the pork meatball –
Pork mince, 200g;
Dry shiitake mushroom, 3;
Dry mini shrimp, 1tbsp;
Ginger, finely chopped, 1tbsp;
Starch, 1tbsp;
Sugar, 1tsp;
Chinese cooking wine, 1tbsp;

For beef meatball –
Beef mince, 200g;
Preserved kale head, 20g;
Garlic, 2 cloves, finely chopped;
Starch, 1tbsp;
Sugar, 1tsp;
Chinese cooking wine, 1tbsp;

Dry tofu skin, 2 stalks, optional. I like to layer it in the bottom to absorb the juice and prevent meat sticking the plate.

How to do –
1. Soak dry shiitake mushrooms and dry tofu skin in water till soft;
2. Preserved kale head is very salty so also soak in water for 15 minutes;
3. Cut the mushrooms and kale in small dices;
4. Put in ingredients in two separate mixing bowls, add 2tbsp of water in each bowl, then stir the mixture in one direction for 50 times till the meat mixture turn firm and sticky;
5. Tofu skin cut in bite size and layer on a deep plate;

6. Make the meatballs in size you prefer and place on top of the tofu skin;
7. Steam for 20 minutes in high heat;
8. If there is too much liquid in the plate, don’t worry, carefully pour it out, put in 1/2tbsp of starch and mix well, bring to boil to thicken. Then pour the thickened sauce on the meatballs.

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