Chinese Pearl Balls (Appetizers)

Name: Chinese Pearl Balls (Appetizers)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 36 balls
Ingredients: 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

Submitted by Olha7397

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

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Ready In:: 45mins
Ingredients:: 9
Yields:: 36 balls

ingredients

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

directions

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.

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Reviews

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

Tweaks

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