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Export 28 ingredients for grocery delivery
Step 1
For the meatballs, preheat the oven to 400°F
Step 2
Line a baking sheet with parchment paper, lightly spray with nonstick cooking spray and set aside
Step 3
Place the tofu in a microwave on high heat for 3 minutes
Step 4
Drain off all the excess water and set aside to cool
Step 5
In a large bowl, add the ground chicken breast, ground chicken thighs, panko, sesame oil, scallions, garlic, ginger, beaten eggs, soy sauce, five-spice powder, salt and black pepper to taste
Step 6
Mix until well incorporated, fold in the tofu and chill for about 20 minutes
Step 7
Roll the meat mixture into 2-inch balls and place on the prepared baking sheet
Step 8
(You should end up with 18 to 20 meatballs
Step 9
) Bake until cooked through, about 16 minutes, then set aside
Step 10
While the meatballs cook, prepare the rice mixture
Step 11
Place a metal colander inside a Dutch oven or heavy-bottomed pot with a lid
Step 12
Add enough water to reach just below the bottom of the colander
Step 13
Put the colander in the sink, drain the soaked rice into it, then put the rice-filled colander back inside the pot
Step 14
Bring the water in the pot to a simmer over medium heat, then cover the pot with a lid and reduce the heat to maintain a low, steady simmer
Step 15
Steam the rice, covered, for about 12 minutes
Step 16
Using a rubber spatula, fold the rice over itself to make sure it cooks evenly
Step 17
Place the lid back on and continue steaming for about 12 minutes more
Step 18
The individual grains should be firm and hold together
Step 19
Remove from the heat and set aside
Step 20
In a large skillet set over medium-high heat, saute the mushrooms in the butter for about 6 minutes, then transfer to a plate and set aside
Step 21
In the same pan, sweat the shallots for about 5 minutes, then add the ginger and cook for about 2 minutes
Step 22
Deglaze with the wine and finish with the sesame oil
Step 23
Fold into the cooked rice with the mushrooms and season with salt to taste
Step 24
Heat some water in a large bamboo steamer or large pot with a steamer insert
Step 25
Meanwhile, to assemble, place a blanched cabbage leaf on a large piece of plastic wrap
Step 26
Place a small portion of the rice mixture in the center of the cabbage
Step 27
Place one meatball in the center of the rice and gather everything to form a small round bundle
Step 28
Tie the plastic wrap into a knot, cut of the excess wrap and repeat with the remaining ingredients
Step 29
Steam the bundles, in batches if needed, until heated through, about 3 minutes
Step 30
Unwrap the bundles and serve about 2 to 3 per person in broth garnished with scallions