Soak the sago pearls in water for about 3–4 hours until softened.

While waiting, prepare the filling. (Do not add the ground meat yet!) Dice the shiitake mushrooms and bamboo shoots. In a pan, stir-fry the mushrooms, bamboo shoots, fried shallot, soy paste, rice wine, sugar, salt, sesame oil, and white pepper to make the filling.

Mix the sweet potato starch with the soaked sago pearls until well combined, then knead into palm-sized balls.

Wrap the stir-fried filling with raw ground meat to form small balls, then encase them in the sago dough and shape into round balls.

Line a steamer with parchment paper, place the meatballs on top, and steam for about 20 minutes until cooked through.

For the sauce, combine all the sauce ingredients in a pot and stir until it comes to a boil.

Your finished dish is ready to serve!