1/1 Photo of Spicy Rice Balls - Porcupine Balls
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- 3/4 cup short-grain rice, sweet (I used medium grain rice) or 3/4 cup rice, sticky (I used medium grain rice)
- 1/2 lb ground pork
- 1 egg
- 2 tablespoons soy sauce
- 1/2 teaspoon sugar
- 5 green onions, finely chopped
- 1 inch gingerroot, peeled and finely shredded (about 1 tbsp.)
- 1 red bird's eye chilies or 1 serrano chili, seeded and minced
- 1In a medium bowl, soak rice in 2 cups water for 2 hours. Drain; put on a plate.
- 2In a medium bowl, combine pork, egg, soy sauce, sugar, green onions, ginger, and chile. Cover and chill until rice is ready.
- 3Divide pork mixture into 32 pieces. Roll into balls, then roll balls in rice. Put balls in parchment-lined steamers (see How to Steam Dim Sum, below). Cook until rice is tender and pork is cooked, about 10 minutes. Serve immediately.
- 4How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 inches wider. To keep dumplings from sticking, cut a circle of parchment paper 1 inches smaller in diameter than the basket (so steam can flow up around the edges) and fit it inches Pour enough water into pot to come 1 inches up side and bring to a boil over high heat. Fill basket with dim sum first, then set it in the pot. Cover and cook, adding hot water as needed.
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Nutritional Facts for Spicy Rice Balls - Porcupine Balls
Serving Size: 1 (540 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 41.8
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.6 g
- Cholesterol 13.2 mg
- Sodium 70.6 mg
- Total Carbohydrate 4.0 g
- Dietary Fiber 0.2 g
- Sugars 0.1 g
- Protein 2.4 g
The following items or measurements are not included:
red bird's eye chilies