Prep 15 mins
Cook 30 mins
These crunchy, bite size pork balls can be made ahead and steamed in the kitchen as guests arrive.
- 3⁄4 cup sweet rice or 3⁄4 cup glutinous rice
- 6 dried brown dried Chinese mushrooms
- 1 lb lean pork, finely ground
- 1 egg, lightly beaten
- 1 tablespoon soy sauce
- 1⁄2 teaspoon sugar
- 1 1⁄2 teaspoons finely minced gingerroot
- 8 water chestnuts, finely chopped, fresh if possible
- 1 scallion, finely chopped
- Soak the rice in water to cover for 4 hours. Drain and pat dry. Soak the mushrooms in 1/2 cup warm water for 1 hour. Drain and discard the tough stems. Chop the caps finely.
- Mix together all the ingredients, except the rice, until well blended. Your hands are best for this job. Form balls 1 inch in diameter.
- Spread the rice on a baking sheet. One at a time, roll the pearl balls in it, coating completely. Set the balls on a baking sheet lined with waxed paper. Refrigerate. The balls can be frozen at this point.
- To steam pearl balls, put steamer in a pan or wok and add water so that it comes to within 1 inch of steamer bottom. Put balls on steamer racks. Bring to boil. Cover and steam for 30 minutes. Serve hot.
- Martha Stewart Entertaining.
A very good version of a classic Chinese recipe. I was planning on following it exactly, but was forced to use bamboo shoots instead of water chestnuts. I will certainly use water chestnuts when I make them again. I greased my steamer with some sesame oil, which added a little extra flavor. Next time, I'll try to allow more time for the soaked rice to drain and dry naturally. I will also add a little ground pepper to the meat mixture. Regardless, these were delicious with hot Chinese mustard. Thank you very much for sharing this recipe with us.