Steamed Taiwanese Pork Meatballs with Shiitake Mushrooms

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork meatballs infused with earthy shiitake mushrooms, steamed to perfection for a tender and flavorful dish. This Chinese-inspired pork recipe, ready in about 50 minutes, pairs ground pork, dried shiitake mushrooms, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 4 Chinese cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Soak 4 dried shiitake mushrooms in warm water for 20 minutes, then finely chop them and set aside.
  2. Step 2: In a large bowl, combine 1 lb ground pork, the chopped shiitake mushrooms, 1 tbsp grated ginger, 2 finely chopped green onions, 2 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp sesame oil, 1/4 tsp white pepper, 1/2 tsp salt, and 1/4 cup water. Mix thoroughly until the mixture becomes sticky and well combined.
  3. Step 3: Form the mixture into 12 evenly sized meatballs about 1.5 inches in diameter and place them on a heatproof plate suitable for steaming.
  4. Step 4: Fill a wok or large pot with 2 inches of water and bring to a boil over high heat. Place the plate with meatballs on a steaming rack inside the wok, cover with a lid, and steam for 15 minutes until the meatballs are cooked through and tender.
  5. Step 5: Remove the meatballs carefully and serve hot with steamed rice or vegetables.

Related recipes