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