Taiwanese Meatball (貢丸)
Author: Mike Hsu
Recipe type: Soup
Cuisine: Taiwanese
Serves: 30-40 balls
- 3 pounds of coarse ground pork (30% fat is ideal)
- 10-12 large dried shiitake mushrooms
- 2 tsp salt
- 2 tsp white pepper
- 2 tbsp tapioca starch
- 2 tbsp sugar
- 1 tsp baking powder
- 2 tbsp shaoxing wine
- 1 tbsp sesame oil
- ¼ cup crushed ice
- 1 tbsp chicken bouillon (optional)
- soak dried mushrooms for 1-2 hours and squeeze out the water
- put ground pork into the freezer for 30-60 minutes so it's half frozen
- finely chop mushrooms
- add all ingredients into mixing bowl
- use the flat beater and beat at medium speed for 10-15 minutes until mixture becomes pasty
- let the meat paste rest in the fridge for 30 minutes
- shape meat paste into golf ball size meatballs
- cook in a pot of simmering water (do NOT boil) until the meatballs float to the top
- put meatballs in a prepared broth and add some finely chopped celery to serve
- Refrigerate extra meatballs for up to 3 days or freeze for up to 3 months
Recipe by It's My Dish at https://itsmydish.com/taiwanese-meatball/
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