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Preparation
45 minutes
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Cooking
30 minutes
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Difficulty
Easy
Steamed stuffed sponge gourd leaves – a steamed dish that is rustic and unique, could be a choice to change the menu for the family. Today, TasteVN will guide you on how to make this dish. Let’s get cooking right away!
Ingredients for Steamed Stuffed Sponge Gourd Leaves Serves 3
Pork belly 300 gr (minced) Wood ear mushrooms 5 pieces Young sponge gourd leaves 200 gr Red onion 3 bulbs (finely chopped) Fish sauce 1/2 tablespoon Common spices a little (Pepper/ sugar/ seasoning/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh pork
- Choose pieces of fresh pork that are light pink or light red, with fat that is slightly translucent white.
- Fresh meat should bounce back when pressed with a finger; if it returns to its original shape after you remove your hand, and there are no indentations on the surface.
- Avoid buying meat that has fat and lean meat separated, and if touched, yellow fluid oozes out because that indicates the pig was raised with growth-promoting substances.
- Additionally, you can buy pork at the store and ask the seller to mince it for you or take it home to mince with a meat grinder.
How to choose good wood ear mushrooms
- Choose wood ear mushrooms with large, thick ears and a stem with few small mushrooms.
- It is advisable to choose mushrooms that are dark amber in color, slightly shiny on the top side and coffee milk color on the underside.
- Avoid choosing black wood ear mushrooms that look too dark, as this type may become mushy when soaked in water and is less crunchy.
-800x450-1.jpg "How to Make Steamed Stuffed Loofah Leaves for a Unique Twist on Family Meals 2")
How to make steamed pumpkin leaves rolled with meat
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Prepare the ingredients
Soak the wood ear mushrooms in water for 30 minutes until they soften. Then, wash them clean, drain, and chop finely using a knife.
Wash each young pumpkin leaf clean and let it drain. Be careful not to bruise the leaves.
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Make the filling mixture
Put ground meat and wood ear mushrooms in a bowl along with 1 tablespoon of seasoning, 1/2 tablespoon of sugar, 1/2 tablespoon of fish sauce, 1/4 tablespoon of monosodium glutamate, minced shallots, and 1/4 tablespoon of ground pepper, then mix well and marinate for 15 minutes to let the meat absorb the spices.
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Wrap and steam the meat rolls
After the meat has marinated and absorbed the spices, you start to roll each piece of meat into a ball. Depending on whether the sponge gourd leaves are large or small, you will shape the meatballs accordingly. Next, wrap the meat in the sponge gourd leaves and place them on a plate.
Put a pot on the stove, add enough water to fill 1/3 of the pot and bring it to a boil. When the water is boiling, place a steamer into the pot. Next, place the plate of wrapped sponge gourd leaves into the steamer and steam over medium heat for 30 minutes until the meat is cooked and the sponge gourd leaves are soft. Finally, turn off the heat, take the plate of wrapped sponge gourd leaves out and let them cool down a bit before serving.
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Final product
The steamed sponge gourd rolls are complete. When you eat this dish, you will experience the richness of the meat and the crunchy texture of the wood ear mushrooms wrapped in the soft sponge gourd leaves, which is very delicious. This dish is best enjoyed with hot rice.
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The dish steamed sponge gourd rolls with meat is really attractive, isn’t it? The flavor of this dish is quite unique but very delicious. Try your results right away. I hope the recipe above will help you easily complete this steamed dish. Wish you success!
* Image and recipe reference source shared from Facebook: Phan Thị Phúc
