Steamed Yam and Pork Meatballs

Cooking StepsHow to cook Steamed Yam and Pork Meatballs step by step

Cooking Process

1. 
   Step 1 Detail

   Peel the yam. Wear gloves while peeling — the sticky sap will make your hands uncomfortably itchy otherwise.

2. 
   Step 2 Detail

   Cut the yam into small pieces, then smash them with the flat side of your knife. Smash until it becomes a sticky, mushy paste with varying chunk sizes — this uneven texture gives the meatballs a great mouthfeel.

3. 
   Step 3 Detail

   Place the ground pork and smashed yam in a bowl. Add cooking wine — about 2 spoonfuls (roughly 7–8 ml per spoon in my kitchen). Adjust to your taste; you’ll find your sweet spot after making this a few times.

4. 
   Step 4 Detail

   Add soy sauce, about 3 spoonfuls. Go easy on the wine and soy sauce — too much will overpower the natural flavor of the pork.

5. 
   Step 5 Detail

   Add cornstarch. Some people add a lot to help the meatballs hold their shape, but for home cooking I prefer less — taste matters more than looks.

6. 
   Step 6 Detail

   Stir the filling clockwise until it becomes sticky and cohesive.

7. 
   Step 7 Detail

   Choose a nice plate (I always use the same one — makes it easier to gauge portions). Add 1 spoonful of soy sauce to the plate and dilute with water. You can also add shredded ginger, scallion, or a splash of cooking wine to the plate — up to you.

8. 
   Step 8 Detail

   Shape the filling into balls. With less starch they won’t hold a perfect round shape, but that’s fine — roughly shaped works. I usually make 6 meatballs per batch.

9. 
   Step 9 Detail

   Steam over boiling water for 20 minutes once steam rises. A few extra minutes (23–25 min) is fine too, depending on the depth of your plate and size of the meatballs. Garnish with chopped scallions. The pork is fragrant, the yam adds a lovely chunky texture — serve over rice and it’s unbeatable.