Embroidered Sweet Potato Balls
A vibrant Zhejiang dish—fresh, light, and delicious.
Ingredients
sweet potato (peeled, soaked briefly in salt water, steamed and mashed into puree)
400 g
cooked ham, shredded
15 g
cooked bamboo shoots, shredded
20 g
dried mushroom, shredded
15 g
green vegetable, shredded
15 g
cooked chicken, shredded
15 g
cooked lard
25 g
fine salt
to taste
MSG
to taste
water starch slurry
to taste
Instructions
1
Step 1
Peel the sweet potato, soak it briefly in salt water, steam until tender, then press and mash it into a puree with the flat side of a knife. Add a pinch of salt and set aside.
2
Step 2
Mix the five shreds together and spread them out on a plate. Use your hands to squeeze the sweet potato puree into ping-pong-ball-sized rounds, then roll each one back and forth in the shreds so it is fully coated. Arrange the coated balls on a dish and steam for 5 minutes, then remove.
3
Step 3
Heat a wok over the flame, add the cooked lard, fine salt, and a splash of water. Once it comes to a boil, thicken with the water-starch slurry and pour the sauce over the sweet potato balls. Serve immediately.
