Steamed Pearl Balls Recipes

STEAMED PEARL BALLS

Steps:

• Soak shrimp, if using, in just enough hot water to cover, until soft, about 30 minutes; drain. Place sweet rice in a bowl and cover with 3 cups water. Let stand about 30 minutes. Drain and set aside on a plate.
• Place pork in a large bowl and stir in 2 tablespoons of cold water. Add shrimp, scallion, ginger, soy sauce, salt, cornstarch, and egg and mix until well combined.
• Dampen hands with cold water and roll 1 tablespoon of the pork mixture in palms to form a 1 1/4-inch-diameter ball. Roll the ball in the rice to completely cover with grains. Continue, using all the pork mixture.
• Fill a wok with 1 inch of water. Place a small heatproof bowl upside down in the center and then place a plate on top of the bowl, making a steaming rack. Cover the wok and bring the water to a boil. Place 12 to 14 pearl balls on the plate and steam, covered, until rice is cooked, about 20 minutes. Alternatively, fill a bamboo steamer with pearl balls and steam over the wok. Serve immediately.

CHINESE PEARL MEATBALLS

Steps:

• Place the rice in a bowl with enough water to cover. Allow to soak 2 hours. Drain and pour onto a platter.
• Mix the ground pork, water, wine, cornstarch, soy sauce, onion, ginger, garlic, salt, and pepper in a bowl until all ingredients are evenly mixed. Divide and roll the mixture into balls 1-1/2 to 2 inches in size. Roll the meatballs in the soaked glutinous rice to coat completely.
• Line a large bamboo steamer with the cabbage leaves. Arrange the meatballs atop the cabbage leaves.
• Bring a large pot of water to a boil over high heat; place a bamboo steamer over the boiling water. Steam the meatballs until no longer pink in the center, about 30 minutes.

STEAMED CHINESE PEARL RICE BALLS RECIPE

Steps:

• 1. Place the rice in a bowl and cover with cold water. Leave to soak for at least 6 hours, or preferably overnight. 2. Put the mushrooms in a heatproof bowl and cover with boiling water. Leave to soak for 30 minutes, then drain well. Trim the stalks from the mushrooms, then finely chop the caps and set aside. 3. Drain the rice well. Remove about ½ cup of the rice, spread it on a tray and set aside. 4. In a double-boiler, bring 750ml (3 cups) water to the boil over high heat. Place a perforated insert or steaming basket in the top of the double-boiler and line it with a clean kitchen cloth. Spread the remaining rice over the cloth. Cover tightly and cook for 15 to 20 minutes, or until the rice is tender. 5. Spray a heatproof plate with cooking oil spray. Place the cooked rice in a bowl. Add the remaining ingredients (excluding the reserved rice) to the cooked rice and mix well, adding a little more cornflour if necessary to bind the mixture together. Shape tablespoons of the mixture into balls, then roll the balls lightly over the reserved uncooked rice. Place one batch of balls 1cm apart on the prepared plate. 6. Preheat the oven to 120C. Line a baking tray with baking paper. 7. Place the plate in a steamer or bamboo basket set over a saucepan of boiling water. Cover and steam for 10 to 15 minutes, or until cooked through. Transfer to the baking tray, cover with foil and place in the oven to keep warm. Repeat with the remaining rice balls. 8. Meanwhile, put all the sesame ginger dipping sauce ingredients in a small bowl. Mix until the sugar has dissolved and the sauce is well combined. 9. Serve the balls with the sesame ginger dipping sauce.

"PEARL BALLS" - PORK MEATBALLS IN STICKY RICE

Steps:

• Put the pork on a large cutting board and very finely mince it with a sharp, heavy knife or cleaver until the fat is broken down (or use 2 large heavy cleavers to get the job done quicker!). Spread out the pork into a thin layer on the board. Grate the ginger, shallot and bouillon over the meat using a fine grater, and then sprinkle on the cornstarch, five-spice, Shaoshing, salt, pepper and egg yolk. Mix well until combined using a knife or spatula.
• Put some cornstarch in a shallow bowl. Roll the pork mixture into ping pong ball-size meatballs, and then roll in the cornstarch to lightly coat. Shake off the excess and transfer the meatballs to a plate.
• Using wet hands, put some of the soaked rice in your palm and roll the meatball in it with your hands, pressing gently, until evenly coated in rice. Continue rolling until the meatballs are all coated with the rice.
• Fill a wok one-third full with water and bring to a boil over medium-high heat. Put a shallow flat bowl or plate with a lip into a bamboo steamer basket (make sure the plate is at least 1/2 inch smaller than the diameter of the basket) and evenly space the rice balls on the plate, being sure they do not touch each other. Cover the basket with the lid and lower it into the wok. Steam the meatballs, adding water to the wok as necessary to prevent the basket from scorching, until set and firm, 20 to 25 minutes.
• Carefully remove the rice balls from the steamer and transfer to a platter. Serve the meatballs with toothpicks on the side for skewering and dipping into vinegar, chili oil, or soy sauce.

PEARL BALLS

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.

STEAMED RICE PEARL BALLS WITH SPICY MANGO SALSA

Steps:

• Soak the rice in a bowl of cold water for at least 4 hours, or overnight. Strain and dry on a clean towel. In a bowl, combine the pork, egg, soy, sugar, pepper, ginger and cornstarch. Mix well then add the dried and fresh shiitakes, water chestnuts and cilantro. Using wet hands, make small balls the size of a ping-pong ball, then roll them in the soaked rice. Press the rice in firmly. In a large steamer basket (or 2 levels) sprayed with a non-stick spray, place the balls, cover and steam hard for 30 to 35 minutes. Make sure there is a lot of water to keep the steam going strong.
• PLATING: Place a small bowl of chutney in the center of a clear plate glass plate and surround with rice balls. Place glass plate on top of another plate filled with rice.
• SPICY MANGO SALSA: In a bowl, combine all. Let stand for at least 30 minutes so flavors blend.