Savoury Rice Balls Recipes

THE BEST SWEET AND SOUR MEATBALLS

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

SAVORY RICE PANCAKES

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Allow rice to cool.
• Whisk together the eggs and milk in a large bowl. Stir in the cooked rice, salt, pepper, and chives or onions, if desired.
• Melt the butter in a skillet over medium high heat. Using a 1/2 cup measure, spoon pancake shaped scoops of rice mixture into hot skillet. Cook until golden brown, about 3 to 4 minutes per side.

SAVOURY RICE BALLS

Steps:

• Cook rice until tender.
• Whilst rice is cooking whisk in a medium bowl, eggs, cheese, parsley, tomatoes, olives, pepper and salt.
• Cover and refrigerate.
• When rice is cooked, drain and slowly pour in egg mixture, stirring quickly to prevent egg from scrambling.
• Cool mixture for 1 hour in refrigerator.
• Place breadcrumbs in bowl.
• Dampen hands and roll rice mixture into 3cm balls and coat in breadcrumbs.
• In small skillet heat oil.
• Fry rice balls, turning as needed to ensure even browning.
• Drain on paper towels.
• Serve warm.

SAVORY BROWN RICE

Steps:

• In a saucepan over medium heat, melt butter.
• Add in vegetables; stir/saute until slightly soft, about 6 minutes.
• Stir in rice; add broth and seasonings, except parsley; bring to a boil.
• Decrease heat to low; cook, covered, until liquid is absorbed, about 45-50 minutes.
• Stir in parsley; serve.

STICKY RICE BALLS THREE WAYS (汤圆: 鲜肉, 芝麻, 菜猪油 | TANG YUáN: XIāN RòU, ZHī MA, CàI ZHū YóU)

Steps:

• Meat filling:
• Combine the pork, soy sauces, salt, wine, and sugar and, using chopsticks, stir in one direction until well combined. Add the sesame oil, white pepper, and ginger-scallion water and stir until the liquid is completely incorporated and the mixture resembles a paste. Add the pi dong and gently mix. Refrigerate until ready to assemble.
• Sesame filling:
• Toast the black and white sesame seeds in a pan over low for 3 to 5 minutes, keeping an eye on them, as they can burn suddenly. Once toasted, the sesame seeds will be slightly darker in color, very fragrant, and easily crushable between your fingers.
• Grind the sesame seeds with a mortar and pestle while still warm (or use a food processor). When the seeds start to release their oils, add the sugar. Continue to grind for 1 minute. Add the dried Osmanthus and the salt. Grind for another 2 to 3 minutes, until mostly homogenous. Add 1 tablespoon of water and the lard, using a fork to combine thoroughly. Alternatively, this process can be done easily in a food processor: first grind the sesame seeds, then add the sugar, ½ teaspoon of the Osmanthus, and salt. Add the water and pork with a fork as above. Refrigerate to harden for 30 minutes-this will facilitate the assembly process.
• Greens filling:
• In a pot of boiling water with a pinch of salt, blanch the yu choy until the greens are vibrant green, 1 to 2 minutes. Transfer immediately to an ice-water bath. Drain and wring to remove excess water, then chop as finely as you can. Combine the greens with the sugar, ginger, salt, lard, and sesame oil until well combined. Refrigerate for 2 hours.
• Rice ball dough:
• Make a well in the center of the rice flour. Stream in ½ cup (120 ml) of the warm water, mixing with chopsticks continuously until a loose mixture starts to come together. Turn the dough out onto a lightly floured surface. Knead until a tacky (but not sticky) dough comes together. If the dough sticks to your hand, add more glutinous rice flour. If it's too dry, add water, 1 teaspoon at a time. It should have a texture much like Play-Doh. Knead until smooth, about 3 minutes.
• Bring a pot of water to a boil over high. Pinch and roll 1 teaspoon of dough into a ball, then gently flatten into a disc. Boil it until the rice ball rises, 3 to 5 minutes. Remove the rice ball with a slotted spoon and let cool slightly. Incorporate the cooked rice ball into the dough, kneading until completely incorporated and smooth. This extra step will make the dough super malleable and elastic, creating a silky soft and chewy texture when cooked. Set the dough aside and cover with plastic or with a damp towel. Let rest for 20 minutes.
• Rice ball assemby:
• Divide the dough in half, and keep one half covered while you work. On a lightly floured surface, with your hands roll the dough into a log 1 inch (2.5 cm) in diameter. Divide it into 6 equal pieces (about 35 g each) and roll the pieces into balls. Cover with a damp towel or plastic wrap.
• Working with one dough ball at a time, use your thumb to press down the center while your fingers press the edges up into a bowl shape. Take 1 teaspoon of filling and place it in the middle of the wrapper. Close the edges. Wrap your right hand around and squeeze gently while drawing up the sides of the ball and slowly pinching the opening closed. If making meat balls, the traditional shape is a teardrop: Simply close the edges and pinch the dough off to make a teardrop shape. If making sesame balls, gently place the ball pinched side down, then roll quickly but lightly to smooth out. If making greens balls, shape into a rounded cylinder.
• Repeat with the rest of the dough. At this point, you can freeze the rice balls until just before you're ready to serve or up to 3 months. They'll also last in the refrigerator, tightly covered, for up to 1 day.
• To cook the meat and greens rice balls:
• Fill a large pot with water to 1 inch (2.5 cm) below the rim and bring to a boil over high. Gently slide in up to 4 rice balls at a time, stirring gently to prevent sticking.
• Bring the water back to a gentle simmer, then keep the heat on medium-high to stay just below boiling-if you reach boiling the rice balls will overcook. Once the balls float, after about 5 minutes, simmer for another 5 to 6 minutes. If cooking from frozen, cook for an additional 2 minutes.
• Serve hot with some of the stock they cooked in-this stock isn't meant to be slurped up, but is a way to keep the rice balls hot for consumption. Be careful when eating: The pi dong will become soupy, and we are often scalded when we eat these!
• To cook the sesame rice balls:
• Fill a large pot with water to 1 inch (2.5 cm) below the rim and bring to a boil over high. Gently slide in up to 4 rice balls at a time, stirring gently to prevent sticking.
• Bring the water back to a gentle simmer, then keep the heat on medium-high to stay just below boiling-if you reach boiling the rice balls will overcook.
• Cook for 5 minutes, until the balls float to the top. Add the remaining 1 teaspoon of Osmanthus and cook for another 30 seconds. Serve hot, with sweet fermented glutinous rice wine, or with candied Osmanthus, or dried Osmanthus, or both, or none-the variations are endless.
• Ginger-Scallion Water: In a blender, combine 2 thin slices (about ½ ounce/15 g) fresh ginger, 2 scallions, and ½ cup (120 ml) of water and blend on high until puréed. Strain through a fine-mesh sieve and reserve the flavored water.

KOREAN RICE BALLS (JUMEOKBAP) RECIPE BY TASTY

Steps:

• Add the sushi rice to a fine-mesh sieve and rinse under cold water until the water runs clear.
• Add the rice and 3 cups of water to a rice cooker. Cook according to the manufacturer's instructions. Once the rice has finished cooking, let cool until safe to handle.
• Meanwhile, add the ground beef, 2 tablespoons soy sauce, the brown sugar, garlic, green onions, 2 teaspoons sesame oil, and black pepper to a medium bowl and mix well to combine. Refrigerate for about 30 minutes, or until the rice has cooled.
• Heat the canola oil in a large nonstick skillet over medium heat. Add the ground beef mixture and cook until the meat is browned and cooked through, about 5 minutes. Remove the pan from the heat.
• In a large bowl, combine the cooked rice, furikake, remaining ½ tablespoon soy sauce, remaining ½ teaspoon sesame oil, and ¼ teaspoon kosher salt and mix until well combined.
• Add the cooked ground beef to the rice mixture and gently stir until evenly incorporated. Season with more salt to taste.
• Shape the rice balls: Scoop ¼ cup of the rice mixture into your hands and roll into a ball. Repeat with the remaining rice mixture.
• Garnish the rice balls with sesame seeds and furikake.
• Enjoy!