Chinese Meatballs With Glutinous Rice Recipes

RICE-STUDDED MEATBALLS

Steps:

• Soak rice in hot tap water in a large bowl while preparing meat mixture.
• While rice soaks, put a metal steamer rack in a deep 12-inch skillet or a wide 6-quart pot and add enough water to reach 1/2 inch below bottom of steamer rack. Remove steamer rack from skillet and line rack with lettuce.
• Stir together remaining ingredients (except rice) until combined well.
• Drain rice in a sieve and transfer to a shallow dish.
• Roll about 1 tablespoon meat mixture into a ball and roll in rice to coat, then transfer to steamer rack. Make about 30 more coated balls in same manner (use all of meat mixture; there will be leftover rice) and arrange in 1 layer on steamer rack.
• Bring water to a boil and set steamer rack in skillet. Cover tightly and steam over high heat until cooked through, about 25 minutes. Check water occasionally, adding more as necessary.

ASIAN MEATBALL AND RICE TOSS

Steps:

• Melt butter in 12-inch nonstick skillet over medium heat. Stir in rice and vermicelli from mix; cook and stir 2 to 3 minutes or until rice is lightly browned.
• Add water, Asian marinade and contents of seasoning packet from mix; bring to a boil. Reduce heat to medium-low. Add meatballs and carrots; cover and cook 15 to 18 minutes or until rice is tender, stirring occasionally.
• Stir in pea pods. Cook, uncovered an additional 2 to 3 minutes or until pea pods are crisp-tender. Garnish individual servings with peanuts and onions.

CHINESE MEATBALLS WITH GLUTINOUS RICE

Steps:

• Put the rice into a small bowl, and add cold water to cover to a depth of about half an inch above the top of the rice. Set aside.
• Put the meat into a bowl and add the water chestnuts, peanuts, egg, salt and sugar. Blend well, preferably with a pair of chopsticks.
• Drain the rice, and put it in a shallow dish. Add the cornstarch and blend well.
• Divide the meat into about 24 portions of equal size. Shape each portion into a round ball. Roll the balls in the rice, pressing lightly until each ball is coated. Set aside.
• Arrange the meatballs close together in a utensil that will fit neatly in the top of a metal or other steamer.
• Bring a quantity of water to a boil in the bottom of the steamer. Set the utensil containing the meatballs on the top of the steamer over the boiling water, and let steam 35 to 45 minutes.

GLUTINOUS RICE MEATBALLS

Steps:

• Prepare a piece of pork.
• Cut the meat into pieces and add it to the cooking machine.
• Beat into minced meat.
• The minced meat came out.
• Prepare some glutinous rice.
• Soak glutinous rice with blisters.
• Prepare some zong leaves.
• The zong leaves are soaked.
• Wash the soaked glutinous rice.
• Wash the zong leaves.
• Prepare some potatoes.
• Cut the potatoes into small pieces.
• Add the meat and potato diced together.
• Add cooking wine, ginger, cornstarch, salt, oil, five-spice powder, sesame oil, etc. and mix thoroughly to form a filling.
• The zong leaves are spread in the steamer.
• Knead into meatballs with your hands.
• Wrap with glutinous rice.
• Place in the cage.
• Make all the balls.
• Steam in the steamer for 25 minutes, and sprinkle with chopped green onions.

CHINESE MEATBALLS

Steps:

• Combine pork, shrimp, water chestnuts, ginger, green onion, 1 Tbsp soy sauce, wine, salt, 1/2 tsp sugar, 1 Tbsp cornstarch, and egg.
• Make twelve meatballs.
• Heat oil in wok.
• Add meatballs; cook 6-8 minutes, until browned, stirring occasionally.
• Transfer meatballs to 5-qt saucepan; discard drippings.
• Add chicken broth, 2 Tbsp soy sauce and 1/2 tsp sugar.
• Bring to a boil.
• Reduce heat to low, cover, and simmer 30 minutes.
• Meanwhile, core cabbage. Cut base of leaves into 2" squares.
• Cut leafy tops in half.
• Place over meatballs; cover and simmer 10 minutes more. Transfer meatballs and cabbage to serving platter.
• Blend 2 Tbsp cornstarch and 3 Tbsp water, and stir into pan juices cooking until slightly thickened.
• Add sesame oil and serve over meatballs.