by Kitchen Butterfly
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Kitchen Butterfly's Notes:
300 grams Minced pork Ask a question about this ingredient
2 tablespoons water Ask a question about this ingredient
1/2 teaspoon of salt Ask a question about this ingredient
2 tablespoons coriander (cilantro) stalks, chopped Ask a question about this ingredient
1 tablespoon sliced spring onions Ask a question about this ingredient
1 teaspoon of grated fresh ginger Ask a question about this ingredient
Black pepper Ask a question about this ingredient
1 cup glutinous rice Ask a question about this ingredient
1 tablespoon cornstarch Ask a question about this ingredient
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.
Ask a question about this stepMix 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.
Ask a question about this stepUsing a teaspoon dipped in water, scoop up spoonfuls and roll into balls.
Ask a question about this stepWhen your meat balls are ready, roll them in the rice till they are completely coated.
Ask a question about this stepPrepare a steamer by lining with a damp cloth. Place the pearl balls in, about 2 cm apart
Ask a question about this stepSteam over high heat for half and hour
Ask a question about this stepRemove and serve. I served mine with a passata made with ginger and coriander, though the chinese typically serve them with soy sauce.
Ask a question about this step:-), I love the inside out sushi description
Thanks - we all enjoyed them. I need to make them again!
Thank you
I love the combination of the flavors that you used and the rice/pearl is a beautiful presentation (and tastes great)!
Thanks dymnyno
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Brilliant! I remember the very first meatballs I ever made were called porcupine meatballs, with uncooked rice inside that would fluff up while cooking. But your meatballs, wearing the pearl rice on the outside, look amazing, like inside-out sushi.