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Preparing: 2 hours
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Cooking: 15-20 min
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Ingredients
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Method
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85 g glutinous short-grain rice
Cold tepid water
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In a small bowl, soak the rice in cold water for 2 hours. The water should be about 2.5 cm above the rice.
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225 g finely minced pork shoulder
1 tbsp water chestnuts, finely chopped (not minced)
1 tbsp fresh minced ginger or ½ tsp ground ginger (powder)
1 tbsp spring onion, only white parts
1 tbsp dry sherry
1 tsp corn flour
1/8 tsp white pepper
1 tsp salt
1 tsp sesame oil
1 tsp sugar
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Place the meat in a glass bowl. Add the spring onion and water chestnuts, sugar, salt, ginger powder, cornflour, and sherry and sesame oil.
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Combine roughly the ingredients and transfer to a bowl of the food processor equipped with a paddle attachment. Mix on low speed till all ingredients are combined, and thick paste starts to form. I use the food processor to mix all ingredients because it's important to stir the mixture only in one direction. If you want to mix by your hand, please keep one direction. |
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1 tsp icy water
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Add 1 tsp icy water and continue mixing. The meat should form the sticky paste. Cover the bowl and refrigerate 30 minutes.
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Transfer the rice on the sieve and let it stand for 10-15 minutes. It’s essential to remove from the rice all water. The rice will be wet, but there should be no water around after transferring on a plate.
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Remove the meat from the fridge. Transfer the rice on the plate and spread a layer. Take a portion of the meat - 1 tbsp – and form a small ball in your palms. The meatball will be sticky. Place the meatball on the rice and roll to coat the ball’s surface with it. The rice must adhere to the meat.
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Place the pearl in the steaming basket lined with baking paper. Continue with all the meat. Keep the distance of 2-3 cm among the balls.
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In a large pan, bring the water to the boil. Position the steamer on the pan and steam the pearl meatballs 15-20 min. Check after 15 min; the meat should be soft and rice cooked. Turn the heat off and leave the balls in the steamer about 5 min. Remove from the basket and serve, with dipping sauce and homemade pickles.
The recipe produces 18 meatballs. Just double the ingredients to get more this delicious meatballs.
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