When I’m faced with feeding a large crowd, these wonderful meatballs become part of my menu. It’s a simple matter to make a large quantity—you could double the recipe for a really large gathering—and they’re delicious either piping hot or at room temperature. They can be made hours in advance of your party and frozen for up to 1 month, which makes them ideal for home entertaining. A platter of Crisp Vegetables with Sesame Dip often shares the buffet table with these chicken dumplings.
Mince the onion and garlic, and sauté in the vegetable oil over low heat for 4–5 minutes. They should be wilted, but not browned. Let the vegetables cool to room temperature.
Place the light and dark chicken meats in a food processor fitted with the steel blade and pulse-process just long enough to chop the meats. Add the light fermented bean paste and egg yolk to the mixture in the processor. Pulse-process to incorporate, and make a fairly smooth paste. Add the minced and sautéed onions and garlic, then sprinkle the flour onto the mixture and process to distribute well.
In a wide-mouthed (
Moisten your hands with water and form the chicken mixture into forty to fifty spheres, each about
Mix the cornstarch and cold water to make a smooth paste. Pour this into the remaining simmering liquid, stirring constantly until the sauce thickens. Serve the chicken balls warm or at room temperature, in their sauce.
© 1985 Elizabeth Andoh. All rights reserved.