Ingredients
Yan pi (Fujian specialty, also known as meat wrapper or pork paper), 175 g (about 6 oz) each of shelled shrimp and pork leg, 275 g (about 10 oz) water chestnuts, 20 g dried shrimp, celery leaves to taste, and 750 ml (about 3 cups) clear broth.
Seasonings
7 g salt.
Instructions
1. Finely mince the shrimp, leg meat, and dried shrimp together; also finely mince the water chestnuts, squeeze out the excess moisture, combine with the minced shrimp, leg meat, and dried shrimp, add salt and a small amount of clear broth, mix well, and shape into 40 small balls.
2. Lightly sprinkle the swallow skin with some water, then roll it with your hands until soft, cut into thin shreds, and stick them onto the outside of each meatball.
3. Lightly grease a baking dish with a thin layer of oil to prevent sticking, arrange the prepared meatballs in the dish, then steam over high heat until cooked through (about 5 minutes). Remove from the steamer and rinse briefly with hot broth to keep the meatballs from drying out.
4. Place the meatballs into a large bowl of hot clear broth, then sprinkle with chopped celery. This dish is tender, refreshing, and beautifully translucent white.