Steamed Meatballs with Spinach and Eggs
Servings: 4 servings
Ingredients
- 300 grams minced pork 300克猪碎
Seasoning 调料:
- 1/4 teaspoon salt 1/4 茶匙盐
- 2 teaspoon light soy sauce 2 茶匙生抽
- 1 tablespoon water 1 汤匙水
- 1/8 teaspoon minced ginger 1/8 茶匙姜末
- 1 clove garlic minced 1 瓣蒜，切碎
- 1.5 teaspoon cornstarch 1.5 茶匙玉米淀粉
- Few drops sesame oil 几滴芝麻油
Egg mixture 蛋液:
- 100 ml Chicken stock /water 100毫升鸡汤/水
- 2 eggs room temperature 2个鸡蛋，室温
- 1/8 teaspoons salt 1/8茶匙盐
Garnish 装饰:
- Toasted sesame seeds 烤芝麻
Instructions
Prepare the Minced Meat
- Season the minced pork with salt, light soy sauce, minced garlic, ginger, sesame oil, and cornstarch.
- Add some water.
- Mix in one direction until the mixture becomes firm and sticky.
- You may substitute pork with minced chicken or beef.
Prepare the Vegetables
- Clean the spinach thoroughly with water. (Note: the spinach I used stays green even after steaming for 15 minutes. Other vegetables may be over cooked and turn dull with this duration. If you are using other vegetables, you may want to add the vegetables only when you add the egg mixture).
Assemble the Dish
- Place the spinach on a heatproof plate.
- Shape the minced meat into meatballs and place them on top of the spinach.
First Steam
- Bring the water in the wok to a boil.
- Steam on high heat for about 10 minutes, or until the meatballs are cooked through.
Add the Eggs
- Gently beat eggs, water/chicken stock and salt until well combined. (if you use salted chicken stock, you can omit the salt)
- Pour the egg mixture over the meatballs. Remove any air bubbles if any. (careful, the steam is very hot)
- Steam on low heat for another 5 minutes, or until the eggs are just set.
Finish and Serve
- Garnish with toasted sesame seeds.
- Serve immediately.
Notes
Mix the meat in one direction — this helps the meat bind better and gives the meatballs a springy, tender texture.
Adding water keeps the meat juicy — it give the meat a more tender texture.
Cut or portion meatballs evenly — this ensures they cook at the same rate.
Use a heatproof plate with some depth — allow enough room for the egg mixture.
Steam eggs on low heat — gentle heat keeps the eggs soft and smooth.
Do not overcook — remove the dish as soon as the eggs are just set to prevent the eggs from turning rough.