Chinese Pearl Balls (Appetizers)

Total Time
45mins
Prep 15 mins
Cook 30 mins

These crunchy, bite size pork balls can be made ahead and steamed in the kitchen as guests arrive.

Ingredients Nutrition

Directions

  1. 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.
  2. Mix together all the ingredients, except the rice, until well blended. Your hands are best for this job. Form balls 1 inch in diameter.
  3. 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.
  4. 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.
  5. Martha Stewart Entertaining.

Reviews

(1)
Most Helpful

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.

mianbao January 12, 2007

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