Shandong Meatballs
A classic Lu cuisine dish, these meatballs are made with pork and cabbage, steamed and topped with a savory gravy; tender, juicy and light.
Ingredients
15 items- Chinese cabbage leaves 200g
- Pork (70% lean, 30% fat) 300g
- Ginger 10g
- Green onions 15g
- Glass noodles 20g
- Egg 1
- Light soy sauce 2 tbsp
- Cooking wine 1 tbsp
- White pepper powder a pinch
- Cornstarch 1 tbsp
- Salt to taste
- Sesame oil 1 tsp
- Chicken broth 200ml
- Water starch a little
- Chopped green onions a little
Nutrition
Steps （8 steps）
Chop cabbage leaves, mix with 3g salt, let sit 10 min, then squeeze dry with gauze. Place in a bowl.
Mince pork, add ginger, green onions, egg, light soy sauce, cooking wine, white pepper, cornstarch. Stir in one direction for about 3 min until sticky.
Add squeezed cabbage and soaked noodles, drizzle sesame oil. Mix well. Cover with plastic wrap and rest for 15 min to firm up.
Grease palms with oil, take about 30g of mixture and roll into balls. Arrange on an oiled steaming plate with spacing.
Bring water in steamer to a boil. Place plate inside, cover and steam over high heat for 15 min, until meatballs change color and spring back when pressed.
In another pot, add chicken broth, light soy sauce, salt. Bring to boil then reduce to low. Add water starch to thicken, drizzle sesame oil.
Carefully transfer steamed meatballs to serving plate, pour gravy over, garnish with chopped green onions.
Serve hot; enjoy the tender and juicy texture. Can be dipped in vinegar for extra flavor.
Tips
Stir the meat filling in one direction consistently to create a bouncy texture. Do not oversteam to keep them tender. Squeeze cabbage well to avoid excess moisture.
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