Pearl Meatballs (Shiitake Mushroom and Bamboo Shoot Flavor)

Name: Pearl Meatballs (Shiitake Mushroom and Bamboo Shoot Flavor)
Total time: 4500 s
Ingredients: 10.5 oz sago pearls (about 300 grams; can use tapioca pearls); 1 1/2 cups cold water (about 2 rice cooker cups); 2 tablespoons cooking oil; 5-6 large dried shiitake mushrooms; 1 1/3 lbs cooked green bamboo shoots (about 600 grams); 3/4 cup preserved radish (about 0.8 bowl); 1/3 cup fried shallots; 1/4 cup dried shrimp; Ground white pepper, to taste; 2 tablespoons cooking oil; Salt, to taste (optional); 20 squares parchment paper

Feng Lin @cook_6821731

These meatballs use sago pearls for the outer layer, giving them a chewy texture. The filling is made with classic ingredients, full of rich aroma and nostalgic flavor.

Tips:

1. You can customize the filling by adding ground meat, braised pork pieces, or some chopped celery to your liking. Feel free to change up the filling ingredients.
2. To prepare fresh green bamboo shoots (washed, with skin), steam them in a rice cooker with 1 cup of water in the outer pot.

These meatballs use sago pearls for the outer layer, giving them a chewy texture. The filling is made with classic ingredients, full of rich aroma and nostalgic flavor.

Tips:

Feng Lin @cook_6821731

These meatballs use sago pearls for the outer layer, giving them a chewy texture. The filling is made with classic ingredients, full of rich aroma and nostalgic flavor.

Tips:

These meatballs use sago pearls for the outer layer, giving them a chewy texture. The filling is made with classic ingredients, full of rich aroma and nostalgic flavor.

Tips:

Saved

Ingredients

75 minutes

For the filling and wrapper:
10.5 ozsago pearls (about 300 grams; can use tapioca pearls)
1 1/2 cupscold water (about 2 rice cooker cups)
2 tablespoonscooking oil
Filling:
5-6large dried shiitake mushrooms
1 1/3 lbscooked green bamboo shoots (about 600 grams)
3/4 cuppreserved radish (about 0.8 bowl)
1/3 cupfried shallots
1/4 cupdried shrimp
Ground white pepper, to taste
2 tablespoonscooking oil
Salt, to taste (optional)
Tools:
20squares parchment paper

Saved

Steps

75 minutes

1

1. Soak the sago pearls in water for 4 hours.
2

2. Prepare the filling ingredients and wash them thoroughly. Soak the shiitake mushrooms and preserved radish separately in cold water for about 15 minutes.
3

3. Dice the bamboo shoots and shiitake mushrooms. Finely chop the preserved radish.
4

4. Heat a pan over low heat, add 2 tablespoons of oil, then stir-fry the dried shrimp and shiitake mushrooms until fragrant.
5

5. Add the bamboo shoots and preserved radish. Stir-fry until the moisture evaporates, then add the fried shallots, ground white pepper, and salt (if needed). Continue to stir-fry until fragrant. Let cool and set aside.
6

6. After soaking, transfer the sago pearls to a plastic bag, add cooking oil, and knead by hand until the pearls come together into a dough.
7

7. Divide the dough into 20 equal portions. Take one portion, roll it into a ball, then flatten it.
8

8. Place a spoonful of filling in the center, pinch the edges together to seal, and shape into a ball. Place each ball on a square of parchment paper.
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9. After wrapping all the meatballs, arrange them in a steamer basket (or use a skillet with a steaming rack).
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10. Add enough water to the steamer, bring to a medium-high boil, and steam for 20 minutes. Remove the meatballs when done. (You can start with cold or boiling water.)
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11. Serve with your favorite sauces, such as hoisin sauce, soy paste, garlic sauce, sweet chili sauce, and a little cilantro if desired.