Steamed Pork Meatballs with Corn
Steamed Pork Meatballs is a cute dish. The yellow of the corn kernels brightens up the dining table. The sweetness of the corn makes it a perfect dish for children as well as adults. It is also a great dish for a bento box. Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
- 300 g pork mince/ground pork
- 80 g onion (, finely chopped (about 1/2 cup))
- 1 tbsp ginger (, finely chopped)
- 1 egg
- 11/2 tbsp corn flour/cornstarch
- 1 tbsp cooking sake
- 1 tsp soy sauce
- 1 tsp salt
- 300 g corn kernels ((note 1))
- 3 tbsp corn flour/cornstarch
- Soy sauce
- Rāyu (or chilli oil)
Instructions
- 1
Put all the Meatball ingredients in a bowl and mix well vigorously for about 2-3 minutes until the mixture becomes sticky. I punched the meat with my knuckles several times to break the mince down.
- 2
Wet your hand and make meatballs. The size of the meatball is about 4cm/1½" in diameter (note 2).
- 3
Pat-dry the corn kernels by placing them between paper towels and jiggling the top layer of the paper towel.
- 4
Spread the dried corn onto a tray, add corn flour/cornstarch, and mix well so that all the corn kernels are coated with flour.
- 5
For each meatball, place it on the corn in the tray and gently roll the ball. Some corn should stick to the meat ball.
- 6
Put the ball on your left hand (for the right hander), top with some corn and firmly press the meatball with both hands, just like the way you make Onigiri. You should do this above the corn tray.
- 7
If there is a bald patch without corn, you can fill it with a corn kernel. The meatball does not have to be completely covered with corn, but mostly covered (see the photos in the post).
- 8
Place a steaming paper liner with holes (note 3) in a steamer and place the meatballs in without touching each other (note 4). If your steamer cannot take 16 meatballs at once, you will need to steam them in batches.
- 9
Steam over medium heat for 10 minutes (note 5).
- 10
Serve while hot with soy sauce and rāyu/chilli oil (note 6).