3 Ways to Make Flavorful, Rich Vegetarian Meatballs for Festivals and Full Moon Days

Boil the Potatoes

After purchasing the potatoes, wash them thoroughly to remove any dirt stuck to the skin.

Add about 1 liter of water to a pot and gradually place the potatoes in the pot.

Add 1 teaspoon of salt and boil over medium heat for about 10 minutes.

Then, use a skewer to check if the potatoes are cooked; if they are soft, turn off the heat and remove the potatoes to drain in a bowl.

Seasoning

First, use a fork to create holes around the cooked potato.

Then, sprinkle 1/2 teaspoon of pink salt and 1/2 teaspoon of ground pepper over the potato, mix well, and marinate for 5 minutes.

Sautéing the Potatoes

Heat a pan on the stove, sauté 1 tablespoon of cooking oil with 1/2 tablespoon of minced shallots.

Next, add the marinated potatoes. Sauté until the surface of the potatoes is golden brown.

Vegetarian Steamed Meatballs with Tomato Sauce

You add 2 chopped tomatoes into the potato pan, then continue to add 1 cup of water, 1 tablespoon of sugar, and 1/2 tablespoon of seasoning powder to cook together with the potatoes.

Cook on low heat until the sauce thickens.

Final Product

The vegetarian steamed meatballs with tomato sauce, once completed, have an eye-catching color and an enticing aroma. The chewy potato meatballs combined with the sweet and sour sauce create a unique and delicious flavor.

Enjoy this dish with bread or white rice for a wonderful experience.

Prepare the Ingredients

Boil the tofu until cooked, drain it well, then place it in a small bowl and mash it finely, then mix it with 1 tablespoon of breadcrumbs.

Wash the carrot, cabbage, and cassava and cut them into small strips.

Chop the green onion finely. Soak the dried shiitake mushrooms in water to hydrate, wash them, and chop them finely.

Chop the chives finely and sauté them with a little cooking oil.

Sauté the Siu Mai Filling

Place a pan on the stove, heat 1/2 tablespoon of cooking oil, then add the green onion to sauté until fragrant, followed by the tofu, peas, and shiitake mushrooms, stirring well. At this point, season the pan with 1 teaspoon of vegetarian seasoning, 1/2 teaspoon of sugar, 1/2 teaspoon of ground pepper, 1 teaspoon of sesame oil, and 2 teaspoons of soy sauce.

After seasoning, stir well and then add the carrot, cabbage, and cassava to sauté until cooked.

Make the Dipping Sauce

Place a pan on the stove, pour in fresh coconut water and heat until slightly reduced, then let it cool.

In a bowl, mix 4 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of rice vinegar, 2 tablespoons of the heated coconut water, and 2 tablespoons of chili sauce.

Wrapping and steaming siu mai

Cooked filling should be allowed to cool slightly before mixing the vegetarian sausage into the filling.

Cut the wonton wrappers into round shapes, roll the filling into balls and place them in the center of the wonton wrappers, then wrap them tightly.

After wrapping the siu mai, place them in a steaming basket over high heat for about 15 minutes.

Final product

Place the steamed siu mai on a plate, drizzle a bit of scallion oil on top, and serve with the dipping sauce prepared in step 2. Garnish the vegetarian siu mai with some cilantro, and it’s ready to enjoy.

Prepare the Ingredients

Wash the shallots, cut into small cubes. Chop the leek finely.

Peel and wash the onion, then dice it. Boil the tofu until cooked, squeeze out the excess water, and then mash it.

Stir-fry the Siu Mai Filling

Heat 1/2 tablespoon of cooking oil, then add the eggplant and stir-fry until slightly browned. Next, add 1 tablespoon of water, 1/2 teaspoon of salt, and 1/2 teaspoon of ground pepper, stir until the eggplant is soft, then turn off the heat.

In another pan, heat 1/2 tablespoon of cooking oil, add the leek and onion, and stir-fry for 3-5 minutes. Then add the white beans and chopped coriander, mix well, season with a little salt and a bit of ground pepper, and stir-fry for another minute.

Making meatballs and baking meatballs

Mix the ingredients including: sautéed eggplant, sautéed tofu, bread crumbs. Mix until the ingredients blend together, then shape them into small, even balls.

Arrange the meatballs on a tray, bake in the oven at 180 degrees Celsius for about 20-30 minutes.

Final product

Take the meatballs out onto a plate, drizzle a little tomato sauce on top, and enjoy the meatballs with bread, hot rice, or pasta.

Prepare the ingredients

Boil the white tofu until cooked, squeeze out the water and put it in a jar to blend until smooth and fine.

Peel the cassava, wash it clean, and dice it. Add 1/2 teaspoon of salt and mix well with the cassava, then squeeze out the water and stir-fry until cooked.

Wash the leek, chop it finely. Dice the tomatoes finely.

Mix the ingredients and shape the xíu mại

Add the tofu, cassava, leek, 1 teaspoon of sugar, 1 teaspoon of seasoning powder, 1 teaspoon of soy sauce, 1/2 teaspoon of ground pepper, 1 teaspoon of tomato ketchup, and bread crumbs, and mix all the ingredients well.

Take about 2 teaspoons of the tofu mixture in your palm and shape it into balls. Continue doing this until all the ingredients are used up.

Steamed dumplings with tomato sauce

Place the dumplings in a steamer for about 15-20 minutes until cooked.

In a pan, add 1/2 tablespoon of cooking oil, sauté a little chopped shallots, then add the diced tomatoes and stir-fry. Season with 1 teaspoon of sugar, 1 teaspoon of salt, and 1/2 cup of water. Simmer over low heat, stirring until the tomatoes thicken into a sauce.

Final product

Place the dumplings on a plate, drizzle with tomato sauce, garnish with some green onions, and serve with bread or hot rice for a delicious meal.