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Steamed Meatballs and Pickles with Pumpkin 菜脯肉丸蒸南瓜

Monday, 16 January 2012

Chinese New Year is just round the corner and so it's time to prepare our stomachs for all the upcoming delicious meals!

Steamed Meatballs and Pickles with Pumpkin 菜脯肉丸蒸南瓜

Here's a rather interesting recipe adapted from the cookbook 'The ultimate guide to steam cooking 蒸的好轻松 by 程安琪‘. The original recipe involves pickled sweet cucumber 酱瓜, but since I had chai po at hand, and it's also a type of sweet pickled vegetable, I used that instead. Also, I used a mixture of minced chicken and pork instead of purely pork to lower the fat content. The dish turned out really good. The pickled veg added a nice crunch and flavour to the savoury meatballs and the steamed pumpkin added sweetness to the dish. Another keeper!

Steamed Meatballs and Pickles with Pumpkin 菜脯肉丸蒸南瓜

Steamed Meatballs and Pickles with Pumpkin 菜脯肉丸蒸南瓜

Printable recipe
By Pig Pig's Corner

Prep time: 15 mins
Cook time: 15 mins
Yield: serves 3

  • 190 g minced chicken
  • 250 g minced pork
  • 1/4 tsp salt
  • 1 tsp sugar
  • 2 tsp light soy sauce
  • 1 tbs Shaoxing wine
  • 2 tbs water
  • A few dashes white pepper powder
  • 4 tbs Chai Po (菜脯, minced preserved radish) - rinsed
  • 1 tbs corn starch
  • 250 g fresh pumpkin - sliced

  • Place sliced pumpkin on a steaming dish.
  • Mix together minced meat, salt, sugar, light soy sauce, Shaoxing wine, water and pepper in a mixing bowl. Stir in one direction with a pair of chopsticks until sticky.
  • Add pickles and mix well.
  • Add corn starch and mix well.
  • Lift the mince and slap it down on the bowl a few times, then make into meatballs and place on top of the sliced pumpkin.
  • Steam on high heat for about 15 mins or until cooked.

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