Chinesepearlballsappetizers Recipes

PEARL BALLS

Pearl Balls image

Make and share this Pearl Balls recipe from Food.com.

Provided by foodart

Categories Pork

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup glutinous rice
1 lb pork
3 stalks green onions, minced
2 slices fresh ginger, minced
2 eggs
3 tablespoons soy sauce
2 tablespoons shaoxing wine
2 tablespoons water
4 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons salt

Steps:

Soak the glutinous rice in water overnight; drain well in a colander.
Mince the pork and the ginger and green onions. Lightly beat the egg and combine in a bowl with the light soy sauce, wine, water, cornstarch, sugar, and the salt.
Take about 1 tablespoon of filling and form into a ball with the rest of the pork mixture. Roll the pork balls lightly over the dried glutinous rice until they are completely coated. Place the pork balls on a heat proof dish 1/2 to 1" apart place the dish on a rack in a pot, cover and steam over boiling water for between 25 - 35 minutes.

Nutrition Facts : Calories 461.5, Fat 13.1, SaturatedFat 4.3, Cholesterol 188.2, Sodium 2020.3, Carbohydrate 43.2, Fiber 1.7, Sugar 1.6, Protein 39.1

CHINESE PEARL BALLS (APPETIZERS)

Chinese Pearl Balls (Appetizers) image

Make and share this Chinese Pearl Balls (Appetizers) recipe from Food.com.

Provided by Olha7397

Categories Chinese

Time 45m

Yield 36 balls

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 38.8, Fat 0.9, SaturatedFat 0.3, Cholesterol 13.3, Sodium 37.1, Carbohydrate 4.2, Fiber 0.2, Sugar 0.3, Protein 3.3

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