Pearl Balls<< Back to list

Chinese, Main Dish, Pork
cupglutinous rice
4dried Chinese mushrooms
1lbground pork
1egg, lightly beaten
1tbspsoy sauce
1tspfinely chopped fresh ginger root
6canned water chestnuts, finely chopped
1green onion, finely chopped
  1. Prepare Ahead: In a small bowl, cover the rice with 1 cup of cold water and soak for 2 hours. Then drain the rice through a sieve, spread it out on a cloth towel and let dry. In another small bowl, cover the mushrooms with cup of warm water and let them soak for 30 minutes. Discard the water. Cut away and discard the stems and chop the caps fine.
  2. Combine the pork, egg, soy sauce, salt, and sugar in a mixing bowl. With your fingers or a large spoon, mix together until the ingredients are thoroughly blended. Then add the ginger, chopped mushrooms, water chestnuts, and green onion, and mix thoroughly again. Scoop up about 2 tablespoons of the mixture and, with your hands, shape it into a ball 1 inch in diameter. Repeat this process with the remaining pork mixture, moistening your hands from time to time with a little cold water.
  3. Roll one ball at a time in the rice, pressing down gently but firmly as you roll so that the rice grains adhere to the meat. Arrange the rice-coated balls snugly in a round shallow dish (a glass pie plate works well).
  4. To steam, use a large pan big enough to accommodate the dish with at least inch clearance on the sides so that the steam can rise and circulate around the pork balls as them steam. (a wok with a lid works well) Place a steaming rack or a small heatproof plate or bowl on the bottom of the pan and fill the pan with enough water to come within an inch of where the steaming dish will sit.
  5. When the water comes to a boil, place the dish on the rack (or plate/bowls) and cover the pan tightly. Keeping the water at a continuous boil and replenishing it if it boils away, steam the pork balls for 30 minutes. Remove carefully and serve.

6 servings

  • The glutinous rice is quite delicious as it soaks up the juices from the meat.
    [kevin - 2014-10-19 23:14:49]

Chinese meatballs enveloped with glutinous rice


The Cooking of China

Oct 19, 2014

Oct 19, 2014

Sign In