Sunday, April 20, 2008

Pearl Balls

I think this dish is very popular with children.

This dish features dried shiitaki mushrooms. They are the what
gives the meat balls their good flavor.




This recipe comes from the Time Life Chinese Cooking.

1/2 cup glutinous (sweet rice) I use twice the amount maybe even more
because I like my rice balls to be all fluffy.
4 dried chinese mushrooms
1 pound lean boneless pork, finely ground
1 egg, lightly beaten
1 tablespoon soy sauce
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 teaspoon finely chopped, peeled fresh
ginger root
6 canned water chestnuts, drained and finely chopped
1 scallion, including the green top, finely chopped

I usually chop up a whole piece of pork in
my food processor. I also chop up all the other
ingredients in the food processor.

Soak the rice covered in water for at least 2 hours.
Soak the mushrooms with hot water for 30 minutes.
Drain them. Chop them up. You can get rid
of the stem if its too tough. Combine all the ingredients.
Drain the rice, put on a paper towel.
Form the meat mixture into balls and roll in the rice.

You need a big chinese style bamboo steamer.
Rinse out a paper towel and line the bottom of the steamer.
Put the balls in the steamer. Place the steamer over
a large pot of boiling water and steam for 30 minutes.

I serve them with little bowls of dipping sauce
made of soy sauce and toasted sesame oil.


Here' the finished product.




1 comment:

foodhoe said...

ooh those sound delicious, I've had them in the restaurants but never tried making at home. Your recipe makes it sound do-able!