All preggies have cravings! I found myself craving for food that I either haven’t made for a long time or have forgotten. A few days ago, I thought of my mom’s steamed mushroom meatballs and remembered how much I loved them growing up but haven’t ever thought of making it myself. It is really simple to make particularly for preggies like me who don’t want to be on our feet all day. Here’s the recipe:
1 pound of Ground Pork (or substitute with Ground Chicken or Ground Turkey)
1 piece of Dried Sole, cut finely (or substitute with a couple of Dried Scallops soaked in a little boiling water in a small dish for a few minutes and peeled apart or Cuttlefish cut finely)
4 water chestnuts, minced finely (optional)
1 heaping teaspoon of Dong Chye, it is a dried brown pickled vegetable that comes in an earthen jar from China which you can find in Asian stores
White Ground Pepper
Very little Garlic Salt because the Dong Chye is already salty
1 level tablespoon of Cornstarch
20 big Shitake Mushrooms, soaked in boiled, hot water for twenty minutes or until soft, remove and discard stems
1 Tablespoon of Sesame Seed Oil for the meat stuffing
1 tablespoon of Kikkoman Light Soy Sauce
Sesame seed oil
Mix ingredients A for stuffing together. I used a small sharp knife to cut up the ground meat further and mix it well. Coat a Pyrex dish or ceramic plate (I used a pie plate) with some sesame seed oil. Then stuff each shitake mushroom from ingredients B with a dollop of meat stuffing with a spoon and place them on the plate. Add a little water to the bottom of the dish without pouring over the meatballs and drizzle the light soy sauce all over the top of the meatballs and the water at the base to make a sauce. You may need to steam the above portion in two different batches.
In a steaming pot or wok, bring the water to a boil while it is covered. You need a metal rack if you use a wok for steaming. The water should come up to the metal rack. When the water starts boiling, place the dish of stuffed mushrooms in steamer or wok, cover and steam for 30 minutes. Remove the dish from the steamer or wok with oven mitts when they are done. Serve with steamed brown rice or white rice.
Copyright 2013 From the Kitchen of Eloise