Pearl Rice Meatballs
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Pearl Rice Meatballs
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| Servings |
| 24meatballs |
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Ingredients
- 1cup glutinous rice
- 2 dried black mushrooms
- 1 1/2pounds ground pork
- 1/4cup water chestnutschopped
- 3tablespoons minced Sichuan preserved vegetableoptional
- 2tablespoons green onionchopped
- 1tablespoon gingerminced
- 2teaspoons cilantrochopped
- 1tablespoon sesame oil
- 1teaspoon salt
- 1/2teaspoon white pepper
- 1 egg
Instructions
- Soak rice in water to cover for 30 minutes.
- Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Discard stems and mince caps.
- Place mushrooms in a bowl with remaining ingredients; mix well. With wet hands, roll meat mixture into 24 balls, using 2 tablespoons for each. Drain rice and spread on a plate. Roll each ball in rice to coat completely. Arrange meatballs, without crowding, on two heatproof dishes.
- Prepare a wok for steaming. Steam meatballs, one dish at a time, over high heat until pork is cooked through, about 25 minutes.
Recipe Notes
From Martin Yan’s Feast by Martin Yan, 1998 (Bay Books).