STEAMED PEARL BALLS
- Soak shrimp, if using, in just enough hot water to cover, until soft, about 30 minutes; drain. Place sweet rice in a bowl and cover with 3 cups water. Let stand about 30 minutes. Drain and set aside on a plate.
- Place pork in a large bowl and stir in 2 tablespoons of cold water. Add shrimp, scallion, ginger, soy sauce, salt, cornstarch, and egg and mix until well combined.
- Dampen hands with cold water and roll 1 tablespoon of the pork mixture in palms to form a 1 1/4-inch-diameter ball. Roll the ball in the rice to completely cover with grains. Continue, using all the pork mixture.
- Fill a wok with 1 inch of water. Place a small heatproof bowl upside down in the center and then place a plate on top of the bowl, making a steaming rack. Cover the wok and bring the water to a boil. Place 12 to 14 pearl balls on the plate and steam, covered, until rice is cooked, about 20 minutes. Alternatively, fill a bamboo steamer with pearl balls and steam over the wok. Serve immediately.
"PEARL BALLS" - PORK MEATBALLS IN STICKY RICE
- 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.
STEAMED RICE PEARL BALLS WITH SPICY MANGO SALSA
- Soak the rice in a bowl of cold water for at least 4 hours, or overnight. Strain and dry on a clean towel. In a bowl, combine the pork, egg, soy, sugar, pepper, ginger and cornstarch. Mix well then add the dried and fresh shiitakes, water chestnuts and cilantro. Using wet hands, make small balls the size of a ping-pong ball, then roll them in the soaked rice. Press the rice in firmly. In a large steamer basket (or 2 levels) sprayed with a non-stick spray, place the balls, cover and steam hard for 30 to 35 minutes. Make sure there is a lot of water to keep the steam going strong.
- PLATING: Place a small bowl of chutney in the center of a clear plate glass plate and surround with rice balls. Place glass plate on top of another plate filled with rice.
- SPICY MANGO SALSA: In a bowl, combine all. Let stand for at least 30 minutes so flavors blend.
PEARL BALLS (ZHēNZHū WáNZI)
A different style of dumplings, Pearl Balls are steamed morsels that don't use wrappers but instead feature a coating of sticky rice around the exterior. They are impressive, and truly an excellent addition to a dim sum menu. You can easily make them gluten-free as well!
Provided by Victoria
Number Of Ingredients 11
- Drain the soaked rice and dry the grains well, spreading them out on a sheet pan and patting dry with a paper towel. Drier grains adhere to the meat mixture better.
- Combine the ground meat, water chestnuts, scallions, ginger, soy sauce, rice wine, cornstarch, egg, salt, and pepper in a mixing bowl until well blended. Divide the mixture into 24 meatballs, lightly wetting the palms of your hands with water to help shape them (the mixture will be wet and sticky). Refrigerate for 20 minutes to firm up.
- Roll the meatballs in the soaked rice, ensuring each meatball is covered in rice grains.
- Prepare bamboo steamer trays by lining with lightly oiled parchment paper. Ideally, three 9-inch steamer trays will comfortably hold all 24 balls (8 per tray). If you don't have enough trays, you can steam them in batches.
- Place the pearl balls on the steamer tray, spacing them about 1 inch apart so they are not touching. Stack the trays carefully and cover with a lid. Place the steamer over boiling water, then reduce the heat to medium-low. Steam for 15 to 20 minutes until the rice grains are cooked through.
- Serve with soy dipping sauce, if desired. Refrigerate leftover dumplings, return them to room temperature, and steam them for about 5 minutes to reheat.
Nutrition Facts : Calories 59 kcal, ServingSize 1 ball, Carbohydrate 2 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 131 mg
- Soak the glutinous rice in water overnight; drain well in a colander.
- Mince the pork and the ginger and green onions. Lightly beat the egg and combine in a bowl with the light soy sauce, wine, water, cornstarch, sugar, and the salt.
- Take about 1 tablespoon of filling and form into a ball with the rest of the pork mixture. Roll the pork balls lightly over the dried glutinous rice until they are completely coated. Place the pork balls on a heat proof dish 1/2 to 1" apart place the dish on a rack in a pot, cover and steam over boiling water for between 25 - 35 minutes.
Nutrition Facts : Calories 461.5, Fat 13.1, SaturatedFat 4.3, Cholesterol 188.2, Sodium 2020.3, Carbohydrate 43.2, Fiber 1.7, Sugar 1.6, Protein 39.1
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