Steamed Meatballs

🥢 Chinese Steamed Meatballs 

Chinese Steamed Meatballs (Qing Zheng Wan Zi) are a classic home-style dish known for their tender texture, light flavor, and comforting aroma. Unlike fried or braised versions, these meatballs are steamed — making them juicy, healthy, and perfect for family meals or festive gatherings.

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🛒 Ingredients

For the meatballs:

• Ground pork (preferably with some fat): 400 g (about 14 oz)

• Water chestnuts or bamboo shoots: 50 g, finely chopped (optional, for crunch)

• Green onion: 2 stalks, finely chopped

• Ginger: 1 tsp, minced

• Egg: 1

• Light soy sauce: 1 tbsp

• Oyster sauce: 1 tbsp

• Shaoxing wine (or cooking wine): 1 tbsp

• Sesame oil: 1 tsp

• Cornstarch: 1 tbsp

• Salt: 1/2 tsp

• White pepper: a pinch

• Water: 2 tbsp (to help the mixture stay moist)

Optional garnish:

• Carrot slices or green peas (for color)

• Fresh cilantro or green onion for decoration

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👩‍🍳 Instructions

Step 1. Prepare the Meat Mixture

1. In a large mixing bowl, combine the ground pork, chopped green onions, minced ginger, and optional water chestnuts.

2. Add soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, salt, white pepper, and egg.

3. Gradually add 2 tablespoons of water while stirring the mixture in one direction.
   This helps the pork absorb moisture and makes the meatballs tender and bouncy.

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Step 2. Shape the Meatballs

1. With slightly wet hands, take a small portion of the mixture (about the size of a golf ball).

2. Gently roll it into a round shape.

3. Place each meatball on a plate or in a shallow heatproof dish suitable for steaming.
   Tip: Leave a little space between each ball so they cook evenly.

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Step 3. Steam the Meatballs

1. Bring water to a boil in a steamer.

2. Carefully place the plate of meatballs into the steamer.

3. Steam over medium-high heat for 15–20 minutes, depending on the size of the meatballs.

4. The meatballs are done when they appear firm and juicy, with a rich aroma.

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Step 4. Garnish and Serve

1. Optionally, top each meatball with a slice of carrot or a green pea before steaming for a nice visual touch.

2. After steaming, sprinkle chopped green onions or cilantro on top.

3. Serve hot — either directly in the steamer plate or transferred to a serving dish.

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🌟 Tips

• Pork-to-fat ratio: For best texture, use pork with about 70% lean and 30% fat.

• Add crunch: Finely diced water chestnuts or bamboo shoots make the texture more interesting.

• Don’t oversteam: Oversteaming can make the meatballs tough and dry.