I’ve dreamt about making these again and again...next time with turkey mince, sage and chestnuts.
I’ve dreamt about making these again and again...next time with turkey mince, sage and chestnuts.—Kitchen Butterfly
Serves: 4 (makes 15 - 18 balls)
grams Minced pork
1/2 teaspoon of salt
2 tablespoons coriander (cilantro) stalks, chopped
1 tablespoon sliced spring onions
1 teaspoon of grated fresh ginger
1 cup glutinous rice
1 tablespoon cornstarch
In This Recipe
- Rinse the rice until the water runs clear and then soak for an hour. Remove, rinse and drain in a sieve. Spread the rice on a flat plate and pat with a paper towel to remove the excess water.
- Mix the pork with the water, wine, coriander, ginger, onions, salt and pepper and mix well to combine . Add the cornstarch and then mix. That's your filling all done.
- Using a teaspoon dipped in water, scoop up spoonfuls and roll into balls.
- When your meat balls are ready, roll them in the rice till they are completely coated.
- Prepare a steamer by lining with a damp cloth. Place the pearl balls in, about 2 cm apart
- Steam over high heat for half and hour
- Remove and serve. I served mine with a passata made with ginger and coriander, though the chinese typically serve them with soy sauce.
- This recipe was entered in the contest for Your Best Open House Dish
- This recipe was entered in the contest for Your Best Meatballs
- This recipe was entered in the contest for Your Best Savory Rice Dish