Pearl balls

By Kitchen Butterfly
November 22, 2009
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Author Notes: I’ve dreamt about making these again and time with turkey mince, sage and chestnuts.Kitchen Butterfly

Serves: 4 (makes 15 - 18 balls)

  • 300 grams Minced pork
  • 2 tablespoons water
  • 1/2 teaspoon of salt
  • 2 tablespoons coriander (cilantro) stalks, chopped
  • 1 tablespoon sliced spring onions
  • 1 teaspoon of grated fresh ginger
  • Black pepper
  • 1 cup glutinous rice
  • 1 tablespoon cornstarch
  1. 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.
  2. 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.
  3. Using a teaspoon dipped in water, scoop up spoonfuls and roll into balls.
  4. When your meat balls are ready, roll them in the rice till they are completely coated.
  5. Prepare a steamer by lining with a damp cloth. Place the pearl balls in, about 2 cm apart
  6. Steam over high heat for half and hour
  7. Remove and serve. I served mine with a passata made with ginger and coriander, though the chinese typically serve them with soy sauce.

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