{"id":33306,"title":"Chinese Steamed Pork Meatballs","modified":"2025-06-16T08:36:21+02:00","plain":"Today we're making a classic of Chinese cuisine: steamed pork meatballs. Native to Cantonese cooking, these little bites are fresh, light, and packed with flavor (unless ginger isn't your thing). And because they're steamed instead of fried, we're kicking off the weekend with something healthier, hehe\n\n\n\nStick to the specified amounts of liquid and cornstarch; otherwise the mixture will be too runny, and we want meatballs, not sooooup.\n\n\n\nHow to make steamed meatballs?\n\n\n\nBegin by mixing the filling, then let it rest so it can absorb the moisture.\n\n\n\nIf the filling is too wet, you won't be able to shape the meatballs.\n\n\n\nNext, shape those lovely little meatballs.\n\n\n\nAren't they lovely?\n\n\n\nFinally, steam them for about 12 minutes.\n\n\n\n\n\n\n\nIngredients for Chinese steamed pork meatballs\n\n\n\n\n\n\n\nShaoxing wine: This classic Chinese cooking wine is essential to the dish's flavor. Click the link to read my article on substitutes.\n\n\n\nOyster sauce: It doesn't taste like oysters, but it's vital for the recipe's aroma.\n\n\n\nDark soy sauce: Don't confuse it with light soy sauce (the salty kind you usually find in supermarkets). You can find dark soy in most Asian grocery stores.\n\n\n\nCornstarch: Also called cornflour, it is essential for the meatballs' texture.\n\n\n\nFish sauce: Still relatively unknown but delicious! You use only a little, but I highly recommend keeping some on hand :)\n\n\n\nBlack rice vinegar: You can replace it with white rice vinegar, though you'll sacrifice a bit of flavor.\n\n\n\n\n\n\tChinese Steamed Pork Meatballs\n\t\t\n\t\tA delicious recipe for Cantonese steamed pork meatballs\t\n\t\n\t\t\t\n\t\n\t\t1 tablespoon  oyster sauce400 g ground pork1 teaspoon  fish sauce3 stalks sliced spring onions4 cloves  minced garlic2 minced shallots1 teaspoon  white pepper1 beaten egg1 pinch salt1 tablespoon  shaoxing wine2 teaspoons  cornstarch1 tablespoon minced gingerDipping Sauce1 teaspoon  sugar1 tablespoon  dark soy sauce0.5 tablespoon  black rice vinegar1 tablespoon  sweet chili sauce\t\n\t\n\t\tMix all the ingredients by handLet rest for 1 hourForm the ballsSteam for 12 minutesSauceMix all the ingredients in a bowl\t\n\t\n\t\tBe sure to respect the amounts of liquid and cornstarch, otherwise the mixture will be too runny and we want meatballs, not souuuup\n\t\n\t\n\t\tDim sumChinese","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33306"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33306\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/3136"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}