Chinese Pearl Balls
Chinese Pearl Balls are fun and tasty appetizers that are sure to be a hit with the crowd. They're a great addition to Chinese New Year, holidays, and other celebrations for good luck. Perfect for sharing and freezable, too!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup glutinous rice
- 2 pieces dried shitake mushrooms
- 1 pound ground pork
- 1/4 cup water chestnuts, finely chopped
- 1 thumb-size ginger, peeled and mince
- 2 green onions, chopped
- 2 cloves garlic, peeled and minced
- 1 tablespoon Chinese cooking wine
- 1 teaspoon sesame oil
- 1 egg, beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- soy sauce to taste
- chili sauce to taste
Instructions
- 1
In a bowl, combine glutinous rice and enough water to cover. Soak for at at least 6 hours or overnight for best results. In a colander, drain well and transfer into a wide plate.
- 2
In a small bowl with warm water, soak shitake mushrooms until softened. Using hands, squeeze liquid and then mince.
- 3
In a bowl, combine ground pork, water chestnuts, mushrooms, ginger, green onions, garlic, soy sauce, wine, sesame oil, egg, salt, and pepper. Stir to combine.
- 4
Form meat mixture into balls of about 1-inch diameter. Gently roll each ball in rice to fully coat, pressing rice onto the meat.
- 5
Line a steamer with banana leaves Chinese cabbage leaves, or parchment paper. Arrange rice-coated meatballs in a single layer on steamer at about 1/2 inch apart.
- 6
Steam for about 20 to 30 minutes or until rice and meat are cooked through. Serve with dipping sauce.