* Exported from MasterCook *
Pearl Balls
Recipe By : The Dim Sum Dumpling Book; Formatted by Patti Burgess
Serving Size : 1 Preparation Time :0:00
Categories : Dimsum Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup glutinous rice
1 pound lean ground pork
4 water chestnuts, into 1/8" dice
2 scallion, finely sliced, ends discarded
2 teaspoons minced ginger
1 large egg, beaten
1 1/2 tablespoons cornstarch w/2 Tablespoons water
1 1/4 teaspoons salt
2 1/2 teaspoons sugar
1 teaspoon sesame oil
2 teaspoons light soy sauce
1 1/2 teaspoons sherry
pinch white pepper
2 tablespoons scallion oil
vegetable leaves
Wash the rice, and in a bowl, soak for 1 hour. Drain in a strainer, dry the rice for 2 hours (still in strainer over emptied bowl). Reserve.
In a bowl combin all ingredients except rice. Mix in one direction with wooden spoon or 2 pairs of chopsticks until it becomes soft and well blended, and all ingredients stick together. Refrigerate for 2 hours, uncovered.
Pick up a handful of the mixture, move it around in your hand gently, then squeeze. The amount that comes through the top of the hand will be a ball about 1" in diameter. Repeat for the rest of mixture.
Place all the balls on a sheet of waxed paper. On a second sheet of waxed paper, smooth the dried rice into a thin layer.
Roll each ball through the rice so it receives a single coating of kernels.
Line a steamer with vegetable leaves. Place pearl balls on leaves and steam for 15-20 mins, or until the rice becomes transluccent and pork cooks through. Serve immediate.y.
- - - - - - - - - - - - - - - - - -
NOTES : Book states they can't be frozen, but I have frozen them very successfully. Reheat in steamer.
(
geocities.com/heartland/pointe/8629) (
geocities.com/heartland/pointe) (
geocities.com/heartland)