Pearl Balls

Yield: about 4O pieces U.S. Metric



2 cups

500 mL

Glutinous rice

1. Wash the rice in several changes of cold water. Drain. Add enough fresh water to cover by 1 in. (2V2 cm). Let soak for at least 30 minutes.

3 tbsp

1 fl oz

2 lb

2 tsp 2

1 fl oz

1 fl oz

2 tsp 112 tsp

10 mL 2

Cornstarch Water, cold Ground pork Scallions, minced Water chestnuts, minced Minced fresh ginger root Eggs, beaten Soy sauce

Sherry or shaoxing wine



Per 1 piece:

Calories, 70; Protein, 5 g; Fat, 3.5 g (49% cal.); Cholesterol, 25 mg; Carbohydrates, 3 g; Fiber, 0 g; Sodium, 145 mg.

2. Mix together the cornstarch and water.

3. Combine all ingredients except the glutinous rice and mix together.

4. Form the meat mixture into small meatballs, about 1 oz (30 g) each.

5. Drain the rice. Roll the balls in the rice so that they are well coated.

6. Line a rack or perforated steamer pan with cheesecloth. Arrange the meatballs in the pan, allowing about 12 in. (1-2 cm) between them.

7. Steam for 30-45 minutes, until the rice is translucent and the pork is done.

Continue reading here: Variations

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