Pearl Balls
By: Ozoz
Published: Thursday, December 10, 2009 - 5:59pm

Ingredients




300 grams Minced pork
2 tablespoons water
1 teaspoon shasoshing wine or dry sherry
1/2 teaspoon salt
2 tablespoons coriander (cilantro) stalks, chopped
1 tablespoon sliced spring onions
1 teaspoon grated fresh ginger
Dash of pepper
1 cup glutinous rice
1 tablespoon cornstarch

Preparation

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.

About


I love this recipe of rice-rolled meatballs. Delicious.  I served mine with a passata made with ginger and coriander, though the Chinese typically serve them with soy sauce.