Spicy Rice Balls - Porcupine Balls

READY IN: 40mins
YIELD: 32 balls




  • In a medium bowl, soak rice in 2 cups water for 2 hours. Drain; put on a plate.
  • In a medium bowl, combine pork, egg, soy sauce, sugar, green onions, ginger, and chile. Cover and chill until rice is ready.
  • Divide 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.
  • How 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.