STEAMED RICE PEARL BALLS WITH SPICY MANGO SALSA
Provided by Ming Tsai
Categories appetizer
Time 5h
Yield 2 dozen small balls
Number Of Ingredients 19
Steps:
- Soak the rice in a bowl of cold water for at least 4 hours, or overnight. Strain and dry on a clean towel. In a bowl, combine the pork, egg, soy, sugar, pepper, ginger and cornstarch. Mix well then add the dried and fresh shiitakes, water chestnuts and cilantro. Using wet hands, make small balls the size of a ping-pong ball, then roll them in the soaked rice. Press the rice in firmly. In a large steamer basket (or 2 levels) sprayed with a non-stick spray, place the balls, cover and steam hard for 30 to 35 minutes. Make sure there is a lot of water to keep the steam going strong.
- PLATING: Place a small bowl of chutney in the center of a clear plate glass plate and surround with rice balls. Place glass plate on top of another plate filled with rice.
- SPICY MANGO SALSA: In a bowl, combine all. Let stand for at least 30 minutes so flavors blend.
"PEARL BALLS" - PORK MEATBALLS IN STICKY RICE
Provided by Food Network
Categories main-dish
Time 12h45m
Yield About 18 meatballs
Number Of Ingredients 11
Steps:
- Put the pork on a large cutting board and very finely mince it with a sharp, heavy knife or cleaver until the fat is broken down (or use 2 large heavy cleavers to get the job done quicker!). Spread out the pork into a thin layer on the board. Grate the ginger, shallot and bouillon over the meat using a fine grater, and then sprinkle on the cornstarch, five-spice, Shaoshing, salt, pepper and egg yolk. Mix well until combined using a knife or spatula.
- Put some cornstarch in a shallow bowl. Roll the pork mixture into ping pong ball-size meatballs, and then roll in the cornstarch to lightly coat. Shake off the excess and transfer the meatballs to a plate.
- Using wet hands, put some of the soaked rice in your palm and roll the meatball in it with your hands, pressing gently, until evenly coated in rice. Continue rolling until the meatballs are all coated with the rice.
- Fill a wok one-third full with water and bring to a boil over medium-high heat. Put a shallow flat bowl or plate with a lip into a bamboo steamer basket (make sure the plate is at least 1/2 inch smaller than the diameter of the basket) and evenly space the rice balls on the plate, being sure they do not touch each other. Cover the basket with the lid and lower it into the wok. Steam the meatballs, adding water to the wok as necessary to prevent the basket from scorching, until set and firm, 20 to 25 minutes.
- Carefully remove the rice balls from the steamer and transfer to a platter. Serve the meatballs with toothpicks on the side for skewering and dipping into vinegar, chili oil, or soy sauce.
CHINESE PEARL BALLS (APPETIZERS)
Make and share this Chinese Pearl Balls (Appetizers) recipe from Food.com.
Provided by Olha7397
Categories Chinese
Time 45m
Yield 36 balls
Number Of Ingredients 9
Steps:
- Soak the rice in water to cover for 4 hours. Drain and pat dry. Soak the mushrooms in 1/2 cup warm water for 1 hour. Drain and discard the tough stems. Chop the caps finely.
- Mix together all the ingredients, except the rice, until well blended. Your hands are best for this job. Form balls 1 inch in diameter.
- Spread the rice on a baking sheet. One at a time, roll the pearl balls in it, coating completely. Set the balls on a baking sheet lined with waxed paper. Refrigerate. The balls can be frozen at this point.
- To steam pearl balls, put steamer in a pan or wok and add water so that it comes to within 1 inch of steamer bottom. Put balls on steamer racks. Bring to boil. Cover and steam for 30 minutes. Serve hot.
- Martha Stewart Entertaining.
Nutrition Facts : Calories 38.8, Fat 0.9, SaturatedFat 0.3, Cholesterol 13.3, Sodium 37.1, Carbohydrate 4.2, Fiber 0.2, Sugar 0.3, Protein 3.3
PEARL BALLS
Make and share this Pearl Balls recipe from Food.com.
Provided by foodart
Categories Pork
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak the glutinous rice in water overnight; drain well in a colander.
- Mince the pork and the ginger and green onions. Lightly beat the egg and combine in a bowl with the light soy sauce, wine, water, cornstarch, sugar, and the salt.
- Take about 1 tablespoon of filling and form into a ball with the rest of the pork mixture. Roll the pork balls lightly over the dried glutinous rice until they are completely coated. Place the pork balls on a heat proof dish 1/2 to 1" apart place the dish on a rack in a pot, cover and steam over boiling water for between 25 - 35 minutes.
Nutrition Facts : Calories 461.5, Fat 13.1, SaturatedFat 4.3, Cholesterol 188.2, Sodium 2020.3, Carbohydrate 43.2, Fiber 1.7, Sugar 1.6, Protein 39.1
STEAMED PEARL BALLS
Make and share this Steamed Pearl Balls recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 35m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Place 1/2 cup rice in a bowl; cover with water to 1 inch above rice, and let stand 1 hour. Drain rice well; place rice in a shallow dish, and set aside.
- Combine chicken and next 7 ingredients (chicken through oil) in a large bowl; stir well. Drop chicken mixture by rounded tablespoons into rice, rolling to form rice-coated balls.
- Line a bamboo steamer with steamed cabbage leaves. Place balls 1/2 inch apart in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet, and steam balls 20 minutes or until rice is tender. Remove balls from steamer.
Nutrition Facts : Calories 49.4, Fat 0.7, SaturatedFat 0.2, Cholesterol 11.3, Sodium 56.4, Carbohydrate 6.3, Fiber 0.2, Sugar 0.3, Protein 4.2
STEAMED PEARL BALLS
These little pork-and-shrimp meatballs are rolled in raw rice, then steamed until the grains resemble shiny pearls.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 25 to 30
Number Of Ingredients 9
Steps:
- Soak shrimp, if using, in just enough hot water to cover, until soft, about 30 minutes; drain. Place sweet rice in a bowl and cover with 3 cups water. Let stand about 30 minutes. Drain and set aside on a plate.
- Place pork in a large bowl and stir in 2 tablespoons of cold water. Add shrimp, scallion, ginger, soy sauce, salt, cornstarch, and egg and mix until well combined.
- Dampen hands with cold water and roll 1 tablespoon of the pork mixture in palms to form a 1 1/4-inch-diameter ball. Roll the ball in the rice to completely cover with grains. Continue, using all the pork mixture.
- Fill a wok with 1 inch of water. Place a small heatproof bowl upside down in the center and then place a plate on top of the bowl, making a steaming rack. Cover the wok and bring the water to a boil. Place 12 to 14 pearl balls on the plate and steam, covered, until rice is cooked, about 20 minutes. Alternatively, fill a bamboo steamer with pearl balls and steam over the wok. Serve immediately.
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CHINESE PEARL MEATBALLS WITH STICKY RICE (珍珠丸子)
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- To start, soak the bamboo leaves by submerging them under water with the weight of a large plate. (You can do this the night before.)
- Now, soak the glutinous rice in a bowl covered with at least an inch of water above the rice for about 2 hours. While the rice is soaking, prepare the meat filling.
- Weigh about 13 ounces of lean pork and 3 ounces of pork fat. You can use the techniques from our post on How to Grind Meat without a Meat Grinder in Minutes, and hand-chop the pork very finely. It’s also fine to use store-bought ground pork, but make sure it’s 80% lean. In a large bowl, add the ground pork, water chestnuts, ginger, the scallions, water, Shaoxing wine, cornstarch, white pepper, sesame oil, sea salt, and sugar.
- Stir to combine everything well, whipping in just *one* direction for at least 5 minutes until the filling becomes fluffy and sticky. Cover and marinate in the refrigerator for 30 minutes. While the meat is marinating, prepare the steamer. Wash and trim the bamboo leaves, and use them to line the steamer.
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