Steamed Beet Greens Meatballs
Fragrant and tender, these steamed meatballs combine minced beet greens with pork, then are rolled in rice and steamed until cooked through.
Ingredients
Beet greens (washed and chopped)
500 g
Rice (for coating the meatballs)
300 g
Pork (30% fat, 70% lean; lean meat minced, fat cut into small cubes)
500 g
Eggs
3
Starch
40 g
Pepper powder
10 g
Cooking wine
2 g
Fine salt
15 g
Chopped scallions
to taste
Minced ginger
to taste
Monosodium glutamate (MSG)
to taste
Instructions
1
Step 1
Wash the beet greens thoroughly and finely chop them. Rinse the lean pork and mince it into a paste. Cut the pork fat into soybean-sized cubes.
2
Step 2
Place the pork in a bowl and add the salt, pepper powder, cooking wine, minced ginger, MSG, and eggs; mix until well combined. Pour in a small amount of water and stir again to blend. Fold in the chopped beet greens, scallions, and fat cubes in batches, mixing until evenly distributed. Shape the mixture into 40 meatballs, each weighing about 20g.
3
Step 3
Roll each meatball in the rice one by one — like rolling a snowball — until completely coated, then gently reshape them in your hands. Arrange the meatballs in a steamer basket and steam over rapidly boiling water for 15 minutes. Remove from the steamer and serve immediately.
