肉圓

Makes 4 to 6

This traditional southern Taiwanese snack incorporates many Taiwanese penchants: a chewy, jellylike starch; a thick, sweetened sauce; and a savory, pork-studded filling. This dish is translated as “meatball” in Taiwan, but it’s actually a ball of clear, stretchy starch stuffed with meat. So I took the liberty of naming it “meatball mochi”—due to its similarities with the soft, chewy stuffed dessert.

For the filling
1/2 pound pork shoulder, finely chopped
1/2 cup finely chopped fresh bamboo shoots, or canned, rinsed well
1 teaspoon light soy sauce
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon ground white pepper

For the wrapper
1/2 cup rice flour
1 cup cold water
2 cups boiling water
1/2 cup sweet potato starch
1 cup corn starch
Vegetable or peanut oil, for greasing bowls
Sweet-and-Sour Tomato–Based Sauce or Sweet-and-Sour Citrus and Soy–Based Sauce
1/2 bunch coarsely chopped fresh cilantro (stems included) For the filling

In a large bowl, combine the pork, bamboo shoots, soy sauce, cornstarch, salt, and white pepper. You can do this up to a day ahead and store, covered, in the refrigerator.

For the wrapper
In a large bowl, combine the rice flour and ¼ cup of the cold water and mix until smooth. Whisk in the boiling water and stir well to eliminate any lumps and create a milky, translucent, thick liquid. Combine the sweet potato starch, cornstarch, and the remaining ¾ cup cold water in a separate bowl. Pour this mixture into the warm rice flour mixture and stir thoroughly until the mixture is thick and there are no lumps (if there are many visible lumps, strain the mixture through a colander).

Prepare a large steamer with boiling water underneath. Grease the insides of four small, round ramekins (or rice bowls or round sauce dishes) with oil. Scoop about 1 tablespoon of the mochi mixture and spread it on the bottom of the bowl. Place a small scoop of the filling on top of the mixture, followed by another scoop of the mochi mixture. Spread it over to cover the meat mixture completely. Place the bowls in the steamer and steam until the starch is clear and set, about 15 minutes. Remove the bowls carefully. Ladle a scoop of your preferred sauce over each ball and top with the cilantro to serve.

From The Food of Taiwan by Cathy Erway. Copyright © 2015 by Cathy Erway. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.