Meatballs with cauliflower

Ingredients for 2 servings:

• 120 g pork belly, without skin and fat
• 80 g chicken breast, without skin and fat
• 4 pak choi leaves
• 1 Pepper, red, long, mild
• 1 tsp chicken broth powder
• 2 tbsp, leveled tapioca flour
• 1 tsp, leveled baking powder
• 1 tbsp rice wine, dark, spicy-mild
• 2 tbsp sesame oil, dark
• 1 small cauliflower
• 400 g water
• 10 g broth powder (mushroom bouillon, granules)
• 8 leaves of pak choi
• 1 carrot(s)
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A side dish with a difference. Crispy cauliflower is wrapped in spicy, juicy dumplings. A recipe from southern China.

Thaw the pork belly and chicken breast. Wash the bok choy leaves and halve them lengthwise. Remove the stems and seeds from the washed pepperoni. Cut the thawed meat into walnut-sized pieces and mince using a 3-hole grinder. Then mince the bok choy leaves and pepperoni. Mix everything with the remaining meat ingredients into the sausage meat and set aside. Cut the cauliflower into 10 florets, each approximately 2 cm in diameter and with 1.5 cm short stalks. Divide the meat mixture into 10 equal pieces, press these into the florets from the bottom, and set aside. Bring the water to a boil and dissolve the mushroom stock in it. Blanch the washed bok choy leaves for 1 minute and line a serving plate with them. Add the prepared florets to the broth. If they float upside down, simmer for another 2 minutes. To garnish, slice 10 thin strips from the washed and peeled carrot and roll them up individually. Reserve the flowers and leaves, if desired. Remove the cauliflower meatballs from the broth and place them on a serving plate, garnished with the carrot rolls and flowers and leaves, if desired. Serve with some of the broth and enjoy as a side dish or appetizer.