Taiwanese Meatball (貢丸)
 
Prep time
Cook time
Total time
 
Delicious homemade Taiwanese meatballs with simple ingredients and a quick run in the stand mixer.
Author:
Recipe type: Soup
Cuisine: Taiwanese
Serves: 30-40 balls
Ingredients
  • 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)
Instructions
  1. soak dried mushrooms for 1-2 hours and squeeze out the water
  2. put ground pork into the freezer for 30-60 minutes so it's half frozen
  3. finely chop mushrooms
  4. add all ingredients into mixing bowl
  5. use the flat beater and beat at medium speed for 10-15 minutes until mixture becomes pasty
  6. let the meat paste rest in the fridge for 30 minutes
  7. shape meat paste into golf ball size meatballs
  8. cook in a pot of simmering water (do NOT boil) until the meatballs float to the top
  9. put meatballs in a prepared broth and add some finely chopped celery to serve
  10. 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/