Chinese Pearl Balls
- Ready in: 50 minutes
- Serves: 4
- Complexity: very easy
- kcal: 194
- 1 cup glutinous rice
- 2 dried shiitake mushrooms
- 500 g ground pork
- ¼ cup water chestnuts, finely chopped
- 1 thumb-size ginger, peeled & minced
- 2 spring onions, chopped
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp Chinese cooking wine
- 1 tsp sesame oil
- 1 egg beaten
- 1 tsp SIDS SALT & PEPPER to taste
In a bowl, combine glutinous rice and enough water to cover. Soak for at at least 6 hours to overnight for best results. In a colander, drain well and transfer into a wide plate.
In a small bowl with warm water, soak shitake mushrooms until softened. Using hands, squeeze liquid and then mince.
In a bowl, combine ground pork, water chestnuts, mushrooms, ginger, spring onions, garlic, soy sauce, wine, sesame oil, egg, SIDS SALT & PEPPER. Gently stir to combine. Form meat mixture into balls of about 2 cm diameter. Gently roll each ball in rice to fully coat, pressing rice onto meat.
Line a steamer with wax paper or Chinese cabbage leaves. Arrange rice-coated meatballs in a single layer on steamer at about 1 cm inch apart. Steam for about 20-30 minutes until rice and meat are cooked through. Serve with dipping sauce.
Notes: For moist meatballs, use ground pork with a higher percent of fat. If meat mixture is too soft to shape or roll in rice, freeze for about 10-15 minutes to firm up.