Pearl
Balls
Hors
D'Oeuvres
(For
the novice, that means "appetizers").
Made
with long grain rice (NOT converted rice).
Prep
time: 10-15 minutes
Stand:
3 hours You must allow the rice to soak!
Cooking
time: 30 minutes
Makes
about 22 meatballs
Ingredients:
| 2/3 cup long-grain white rice (not converted rice!) | 1 tspn Asian sesame oil |
| 1 lb. ground pork (or chicken) | 1tspn minced ginger |
| 1/2 cup water chestnuts, finely chopped | 1/2 tspn sugar |
| 1 scallion, minced | 1/4 tspn salt |
| 1/4 cup soy sauce | 1/4 tspn pepper |
| 2 cups wine (for the cook!) | 1 tblspn dry sherry |
Preparation:
| 1. Put the uncooked rice in a small bowl and add enough cold water to cover it by about 1 inch. Let it soak for 3 hours. Drain and rinse the rice well and put it on a plate. |
| 2. In a medium bowl, combine ground pork (or ground chicken), water chestnuts, scallion, 1 tblspn soy sauce, sherry, sesame oil, ginger, sugar, salt and pepper. |
| 3. Using about 1 tblspn of meat mixture for each, roll into small meatballs. Then roll the meatballs in the rice to coat. |
| 4. Place a *steamer rack (we all have one!) in a large saucepan. Add enough water to come to about 1/2 inch below steamer. Place meatballs in a single layer on steamer and bring to a boil over high heat. Reduce heat to low and steam for 30 minutes, or until rice is tender and meatballs are cooked through. Serve pearl balls with remaining 3 tlbspns soy sauce for dipping. |
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