Steamed Taiwanese Meatballs (with Pure Rice Flour)

Name: Steamed Taiwanese Meatballs (with Pure Rice Flour)
Yield: Makes 9 pieces
Ingredients: 1 cup rice flour (about 120 grams); 2 1/4 cups water (540 ml); 1 1/3 lbs pork leg meat (about 600 grams); 7 oz bamboo shoots, diced (about 200 grams); 1/4 teaspoon minced garlic; 2 tablespoons water; 3 tablespoons soy sauce; 1/4 teaspoon five-spice powder; 2 teaspoons sugar; 1/4 teaspoon ground black pepper; 1 tablespoon cornstarch; 3 tablespoons soy sauce; 2 tablespoons miso paste; 2 tablespoons cornstarch; 3 tablespoons sugar

Jenny.Y @cook_6893829

台北市

Use pork leg meat: grind 30% fatty meat very finely, and 70% lean meat coarsely. After mixing the filling, chill it in the refrigerator for a while to make it easier to wrap and less likely to fall apart. After making the sauce, turn off the heat and do not stir; let it cool so it doesn't separate.

Jenny.Y @cook_6893829

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Ingredients

Makes 9 pieces

For the wrapper:
1 cuprice flour (about 120 grams)
2 1/4 cupswater (540 ml)
For the filling:
1 1/3 lbspork leg meat (about 600 grams)
7 ozbamboo shoots, diced (about 200 grams)
For the marinade:
1/4 teaspoonminced garlic
2 tablespoonswater
3 tablespoonssoy sauce
1/4 teaspoonfive-spice powder
2 teaspoonssugar
1/4 teaspoonground black pepper
1 tablespooncornstarch
For the sauce:
3 tablespoonssoy sauce
2 tablespoonsmiso paste
2 tablespoonscornstarch
3 tablespoonssugar

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Steps

1

Steam the bamboo shoots, then dice and set aside.
2

In a pot, mix 1/4 cup rice flour (about 30 grams) with 3/4 cup water (200 ml) until smooth.
3

Bring the remaining 1 1/2 cups water (340 ml) to a boil, then add to the flour mixture. Stir over low heat until it forms a paste. Let cool, then add the remaining 3/4 cup rice flour (about 90 grams) and mix well. Set aside.
4

Mix the diced pork, bamboo shoots, minced garlic, water, soy sauce, sugar, five-spice powder, and black pepper until sticky. Add cornstarch and mix well. Chill in the refrigerator to set the filling.
5

Using an ice cream scoop, layer the rice paste, filling, and more rice paste. Place onto parchment paper in a steamer basket. Steam over boiling water on medium heat for 15 minutes. Set aside.
6

For the sauce: Mix all sauce ingredients until smooth. Heat on the stove until boiling, then turn off the heat and let cool. (You can substitute 3 tablespoons sweet potato starch or rice flour for the cornstarch if desired.)
7

Brush the surface of the steamed meatballs with a mixture of cooled boiled water and vegetable oil.