Glutinous Rice Meatballs Recipes

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.

"PEARL BALLS" - PORK MEATBALLS IN STICKY RICE

Steps:

• Put the pork on a large cutting board and very finely mince it with a sharp, heavy knife or cleaver until the fat is broken down (or use 2 large heavy cleavers to get the job done quicker!). Spread out the pork into a thin layer on the board. Grate the ginger, shallot and bouillon over the meat using a fine grater, and then sprinkle on the cornstarch, five-spice, Shaoshing, salt, pepper and egg yolk. Mix well until combined using a knife or spatula.
• Put some cornstarch in a shallow bowl. Roll the pork mixture into ping pong ball-size meatballs, and then roll in the cornstarch to lightly coat. Shake off the excess and transfer the meatballs to a plate.
• Using wet hands, put some of the soaked rice in your palm and roll the meatball in it with your hands, pressing gently, until evenly coated in rice. Continue rolling until the meatballs are all coated with the rice.
• Fill a wok one-third full with water and bring to a boil over medium-high heat. Put a shallow flat bowl or plate with a lip into a bamboo steamer basket (make sure the plate is at least 1/2 inch smaller than the diameter of the basket) and evenly space the rice balls on the plate, being sure they do not touch each other. Cover the basket with the lid and lower it into the wok. Steam the meatballs, adding water to the wok as necessary to prevent the basket from scorching, until set and firm, 20 to 25 minutes.
• Carefully remove the rice balls from the steamer and transfer to a platter. Serve the meatballs with toothpicks on the side for skewering and dipping into vinegar, chili oil, or soy sauce.