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Steamed Pearl Balls

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  Glutinous rice 2⁄3 Cup (10.67 tbs)
  Chinese mushrooms 6 , dried
  Ground pork 1 Pound
  Egg 1
  Salt 1 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Light soy sauce 1 Tablespoon
  Tapioca 1 Tablespoon, dissolved in 2 tablespoon water
  Water chestnuts 8 , peeled and finely chopped
  Stalk scallion 1 , finely chopped

Rinse and then soak the glutinous rice for at least 3 hours.
Drain the rice and spread it out on a cloth towel to dry (about 30 minutes).
Soak the mushrooms in hot water for about 20 minutes.
Cut off and discard stems.
Chop the mushrooms fine.
In a mixing bowl, combine the ground pork, egg, salt, sugar, soy sauce, and the tapioca starch and water mixture.
Mix well, then add finely chopped water chestnuts, mushrooms, and scallion, and mix some more.
Scoop up about 1 1/2 Tbs. of the pork mixture with a wet hand and shape it into a ball about 1 inch (2.5 cm) in diameter.
Evenly roll one ball at a time on the rice, then place the ball directly on a lightly oiled steamer rack.
Cover and refrigerate until ready to steam.
Steam the pearl balls (about 30) over medium high heat for 20 to 25 minutes.

Recipe Summary

Side Dish

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Steamed Pearl Balls Recipe