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- Hairy Gourd, peeled, cut into 3-cm chunks, remove seeds from the center of each chuck to create "hole" for meat stuffing; Minced Chicken/Pork; [Marinade]: salt, white pepper, soy sauce, Chinese cooking wine, sesame oil; wolfberries for garnish
- Prepare the hollowed gourd chucks on a plate. Marinate minced meat and spoon the minced meat into the hollowed chunks. You can allow about 20-30 mins marination time by leaving entire plate of prepared gourd chunks in the fridge. Set the wok or steamer for steaming. Steam for about 12 mins depending on how "thick" the meat stuffing is. (Note: You may have leftover minced meat - they can be used in Seaweed Soup or Watercress Soup).