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.
PEARL BALLS
Sweet Oriental rice, also known as "sticky rice," is essential to the success of the recipe.
Provided by Martha Stewart
Yield Makes 40
Number Of Ingredients 13
Steps:
- Rinse rice under cold water, then soak for 4 hours. Drain and spread on a baking sheet lined with a dish towel.
- Coarsely chop chicken and pork in a food processor. Set aside. In a small saute pan over medium-high heat, cook mushrooms in sesame oil until soft, about 5 minutes. Set aside to cool.
- Combine chicken, pork, and mushrooms with remaining ingredients, except rice, in a large bowl. Pinch off bits of the mixture and roll into 1-inch balls. Roll balls in soaked rice to coat completely. Place on a baking sheet lined with parchment or waxed paper. Chill for at least 1 hour. (You can also refrigerate for up to a day or freeze, tightly wrapped in plastic wrap, until ready to cook.)
- Set bamboo steamer in a wok and add enough water to come to within 1 inch of the bottom of the steamer. Bring to a boil, place rice balls on the steamer rack 1 inch apart, cover, and steam for 30 minutes. Serve hot.
PEARL BALLS
Steps:
- 1. Chop ground pork with 2 T. of cold water. Place the pork in a bow. Add the chopped dry shrimp (soaked first to soften), chopped scallion, chopped ginger, soysauce, salt, 1 T. of cornstarch, and an egg. Mix well until the pork is very sticky. 2. Wash the glutinous rice and soak in cold water for 30 min. Drain. 3. Sprinkle 1 T. of cornstarch on a tray. Put the glutinous rice on the top of the cornstarch. Wet left hand, roll the first small portion (about 3-4 tablespoons) into small ball. Roll in glutinous rice so that rice covers ball. Repeat, making as many balls as desired. 4. Place meat balls in a steamer on a damp cloth (such as a moistened paper towel) and steam for about 30 minutes over high heat. Remove to serving plate and serve hot.
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
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.
More about "pearl balls recipes"
CHINESE PEARL BALLS - KAWALING PINOY
From kawalingpinoy.com
5/5 (1)Category AppetizerCuisine ChineseTotal Time 8 hrs 50 mins
- In a bowl, combine glutinous rice and enough water to cover. Soak for at at least 6 hours or overnight for best results. In a colander, drain well and transfer into a wide plate.
- In a small bowl with warm water, soak shitake mushrooms until softened. Using hands, squeeze liquid and then mince.
- In a bowl, combine ground pork, water chestnuts, mushrooms, ginger, green onions, garlic, soy sauce, wine, sesame oil, egg, salt and pepper. Gently stir to combine. Form meat mixture into balls of about 1-inch diameter. Gently roll each ball in rice to fully coat, pressing rice onto meat.
- Line a steamer with wax paper or Chinese cabbage leaves. Arrange rice-coated meatballs in a single layer on steamer at about 1/2 inch apart. Steam for about 20 to 30 minutes or until rice and meat are cooked through. Serve with dipping sauce.
PEARL BALLS (STEAMED MEATBALLS IN STICKY RICE, 珍珠丸子)
From omnivorescookbook.com
5/5 (6)Total Time 30 minsCategory MainCalories 45 per serving
- Add glutinous rice and dried shrimp into separate bowls. Add water to cover. Seal with plastic wrap and let soak in the fridge overnight. (*see footnote 2)
- Store the meatballs in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
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