pearl balls

January 17, 2017

yields: about 24 balls       prep time: 25 minutes      cook time: 20-30 minutes      total time: 45 minutes-1 hourpearl

ingredients
1 lb. ground pork
2 T chopped dried shrimp (soak in water for about 20-30 minutes to soften)
1 egg
1 T chopped scallion
1 tsp chopped ginger
1 T soy sauce
1 T cornstarch
2.5 c glutinous rice
1 tsp wine
pepper

directions

  1. put pork, chopped dry shrimp, chopped scallion, chopped ginger, soy sauce, cornstarch and egg into bowl. mix well until the pork is very sticky.
  2. wash the glutinous rice and soak in cold water for about 30 minutes. drain.
  3. grease tray and put glutinous rice on top.
  4. with the pork mixture, make balls about 1.5 inches in diameter.
  5. roll the balls in the glutinous rice so that it’s covered evenly with rice.
  6. place each meat ball on top of the rice on the tray.
  7. steam for 20-30 minutes over high heat. remove and serve hot.

source – pg. 183

i always loved making this, especially for our king family christmas dinners. this year, i made it for t’s preschool christmas all around the world celebration. the pearl balls ended up being a little saltier than i liked, so i cut out the 1/2 tsp of salt that the recipe originally called for. although, this time i made the pearl balls a day ahead and put them in the refrigerator, so i don’t know if that allowed them to marinade a little more than if i had just went ahead and steamed them. i guess i’ll find out the next time i make them. if they need the salt, just add the 1/2 tsp to the ground pork mixture.

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