Dry Scallop Silk Balls

Name: Dry Scallop Silk Balls
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 100 g dried scallops (simmered in clear broth over high heat for 30 minutes, then rubbed apart into silk-like threads); 100 g fatty pork (minced into a fine paste); 100 g clear broth (used for simmering the scallops, plus extra as needed for seasoning the filling and thickening the sauce); 200 g shrimp meat (minced into a fine paste); 25 g winter bamboo shoots (cut into shreds and blanched in boiling water); 25 g spinach hearts (stir-fried until tender, used for plating); 2 egg whites (used for mixing the meat filling); 15 g ham (cut into small elephant-eye slices and blanched in boiling water); 75 g chicken breast meat (minced into a fine paste); 20 g rehydrated shiitake mushrooms (cut into shreds and blanched in boiling water); to taste fine salt (for seasoning the filling and adjusting flavor); to taste MSG (for seasoning the filling and adjusting flavor); to taste Shaoxing wine (for seasoning the filling and adjusting flavor); to taste sesame oil (for seasoning the filling); to taste wet cornstarch (for thickening the sauce)

A Shandong (Lu) cuisine dish: dried scallops are cooked and shredded, then mixed with shredded ham, winter bamboo shoots, and shiitake mushrooms. The mixture is wrapped in a filling made from shrimp, pork, and chicken breast, rolled in dried scallop threads, and steamed until done. It is finished with a thickened sauce, presenting an attractive appearance and a fresh, delicate flavor.

1h 10m

Easy

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Ingredients

dried scallops (simmered in clear broth over high heat for 30 minutes, then rubbed apart into silk-like threads) 100 g

fatty pork (minced into a fine paste) 100 g

clear broth (used for simmering the scallops, plus extra as needed for seasoning the filling and thickening the sauce) 100 g

shrimp meat (minced into a fine paste) 200 g

winter bamboo shoots (cut into shreds and blanched in boiling water) 25 g

spinach hearts (stir-fried until tender, used for plating) 25 g

egg whites (used for mixing the meat filling) 2

ham (cut into small elephant-eye slices and blanched in boiling water) 15 g

chicken breast meat (minced into a fine paste) 75 g

rehydrated shiitake mushrooms (cut into shreds and blanched in boiling water) 20 g

fine salt (for seasoning the filling and adjusting flavor) to taste

MSG (for seasoning the filling and adjusting flavor) to taste

Shaoxing wine (for seasoning the filling and adjusting flavor) to taste

sesame oil (for seasoning the filling) to taste

wet cornstarch (for thickening the sauce) to taste

Instructions

Prepare the shredded dried scallops

Add the dried scallops to the clear broth and simmer over high heat for 30 minutes, then rub them apart into silk-like shreds. Cut the ham, winter bamboo shoots, and shiitake mushrooms into shreds, blanch them in boiling water, and toss together with the shredded scallops.

Mix the meat filling

Mince the shrimp meat, pork, and chicken breast into fine pastes. Add the egg whites, clear broth, fine salt, MSG, Shaoxing wine, and sesame oil, and stir in one direction until the mixture becomes a smooth, cohesive filling. Form the filling into balls.

Coat to form embroidery balls

Evenly roll each meat ball in the shredded scallop mixture so that the shreds adhere all around the surface, shaping the balls into the appearance of embroidery balls.

Steam the balls

Place the coated balls in a steamer and steam over high heat for 7 minutes, then remove and drain off any liquid that has collected.

Thicken the sauce and pour over

Combine clear broth, fine salt, Shaoxing wine, MSG, and wet cornstarch in a pot and cook until thickened, then pour the sauce over the embroidery balls. Stir-fry the spinach hearts briefly until just tender and arrange them around the scallop embroidery balls to finish.