Crystal Meatballs
Crystal Meatballs
Ingredients
For the Meatball Filling
- 250 g minced pork
- 1 tablespoon crushed black pepper
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sugar
- 1 tablespoon potato starch
- 1/4 cup wood ear mushroom, rehydrated, minced
For the Batter
- 80 g tapioca starch
- 100 g wheat starch
- 20 g potato starch
- 200 g water, plus extra, room temperature
For Serving (Optional Sauces)
- as needed soy sauce
- as needed chilli oil
- as needed white vinegar
- as needed sugar
- as needed garlic, sliced
- as needed Thai red chilli, sliced
- as needed garlic chives, chopped
- as needed oil, hot
- as needed salt
Instructions
- 1
Rehydrate the dried wood ear mushrooms by placing them in a bowl and pouring hot water over them. Let them sit until softened, then drain well in a colander. Mince the rehydrated mushrooms finely.
⏱️ 10 min
- 2
In a mixing bowl, combine the minced pork, crushed black pepper, fish sauce, oyster sauce, sugar, 1 tablespoon potato starch, and the minced rehydrated wood ear mushroom. Mix thoroughly until the mixture is sticky and homogenous.
⏱️ 10 min
- 3
Portion the meatball mixture into 20g balls. Arrange the raw meatballs on a tray and place them in the freezer to rest and partially harden for at least 30 minutes. This will help them hold their shape when coated.
⏱️ 5 min
- 4
While the meatballs are chilling, prepare the batter. In a heatproof bowl, combine 80g tapioca starch, 100g wheat starch, 20g potato starch, and 200g water. Stir until smooth.
⏱️ 5 min
- 5
Set up a double boiler: place the bowl with the batter mixture over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir the mixture continuously until about half of it is cooked. You will notice visible lumps forming and increased resistance against your stirring utensil.
⏱️ 10 min
- 6
Remove the bowl from the double boiler and immediately stir vigorously to homogenize the mixture, breaking up any lumps. Gradually add additional room temperature water, stirring constantly, until the mixture loosens into a goopy, glue-like texture that stretches from your spatula.
⏱️ 5 min
- 7
Line a plate or steamer basket with cling film. Using chopsticks or tweezers, dip each partially frozen meatball into the prepared batter, coating it completely. Tap off any excess batter by gently tapping the chopsticks against the side of the bowl.
⏱️ 10 min
- 8
Arrange the coated meatballs on the cling film-lined plate, ensuring they are not touching. Place the plate into a steamer. Steam on medium heat for 15 minutes, or until the meatballs become translucent.
⏱️ 15 min
- 9
While the meatballs are steaming, prepare your desired serving sauces. For a simple option, combine soy sauce and chilli oil. For a tangy sauce, mix white vinegar and sugar (1:1 ratio) and add raw garlic slices and sliced Thai red chilli. For a savory topping, place chopped garlic chives in a small bowl, pour hot oil over them, and sprinkle with salt.
⏱️ 5 min
- 10
Serve the Crystal Meatballs immediately with your chosen sauces.
Kitchen Tools
Nutrition Facts (per serving)
Crystal Meatballs
For the Meatball Filling
- 250 g minced pork
- 1 tablespoon crushed black pepper
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sugar
- 1 tablespoon potato starch
- 1/4 cup wood ear mushroom, rehydrated, minced
For the Batter
- 80 g tapioca starch
- 100 g wheat starch
- 20 g potato starch
- 200 g water, plus extra, room temperature
For Serving (Optional Sauces)
- as needed soy sauce
- as needed chilli oil
- as needed white vinegar
- as needed sugar
- as needed garlic, sliced
- as needed Thai red chilli, sliced
- as needed garlic chives, chopped
- as needed oil, hot
- as needed salt
Instructions
- 1
Rehydrate the dried wood ear mushrooms by placing them in a bowl and pouring hot water over them. Let them sit until softened, then drain well in a colander. Mince the rehydrated mushrooms finely.
⏱️ 10 min - 2
In a mixing bowl, combine the minced pork, crushed black pepper, fish sauce, oyster sauce, sugar, 1 tablespoon potato starch, and the minced rehydrated wood ear mushroom. Mix thoroughly until the mixture is sticky and homogenous.
⏱️ 10 min - 3
Portion the meatball mixture into 20g balls. Arrange the raw meatballs on a tray and place them in the freezer to rest and partially harden for at least 30 minutes. This will help them hold their shape when coated.
⏱️ 5 min - 4
While the meatballs are chilling, prepare the batter. In a heatproof bowl, combine 80g tapioca starch, 100g wheat starch, 20g potato starch, and 200g water. Stir until smooth.
⏱️ 5 min - 5
Set up a double boiler: place the bowl with the batter mixture over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir the mixture continuously until about half of it is cooked. You will notice visible lumps forming and increased resistance against your stirring utensil.
⏱️ 10 min - 6
Remove the bowl from the double boiler and immediately stir vigorously to homogenize the mixture, breaking up any lumps. Gradually add additional room temperature water, stirring constantly, until the mixture loosens into a goopy, glue-like texture that stretches from your spatula.
⏱️ 5 min - 7
Line a plate or steamer basket with cling film. Using chopsticks or tweezers, dip each partially frozen meatball into the prepared batter, coating it completely. Tap off any excess batter by gently tapping the chopsticks against the side of the bowl.
⏱️ 10 min - 8
Arrange the coated meatballs on the cling film-lined plate, ensuring they are not touching. Place the plate into a steamer. Steam on medium heat for 15 minutes, or until the meatballs become translucent.
⏱️ 15 min - 9
While the meatballs are steaming, prepare your desired serving sauces. For a simple option, combine soy sauce and chilli oil. For a tangy sauce, mix white vinegar and sugar (1:1 ratio) and add raw garlic slices and sliced Thai red chilli. For a savory topping, place chopped garlic chives in a small bowl, pour hot oil over them, and sprinkle with salt.
⏱️ 5 min - 10
Serve the Crystal Meatballs immediately with your chosen sauces.