Steamed Pearl Balls
Submitted by Rod
Pork meatballs with shiitake mushrooms, water chestnuts, and ginger, rolled in soaked rice and steamed until the grains turn translucent. A classic Chinese dim sum appetizer that’s as fun to make as it is to eat.
YIELD
16 servingsPREP
10 minCOOK
40 minREADY
50 minPearl balls get their name from the beautiful coat of rice that clings to each meatball and turns pearly and translucent as it steams. They look like little jewels on the plate.
Inside, it’s a savory mix of finely chopped pork, rehydrated shiitake mushrooms, water chestnuts, ginger, scallions, and soy sauce, bound together with egg and cornstarch. Roll each one in soaked, drained rice and steam for about 20 minutes.
They’re a dim sum staple that works equally well as a party appetizer or a fun weeknight dinner project.
Kitchen Tips
- Soak the rice in cold water for 2 full hours, then drain and dry on paper towels so it sticks to the meatballs
- Chop the pork very finely or pulse in a food processor for the right texture
- Water chestnuts add a satisfying crunch that contrasts with the soft pork and tender rice
- Serve immediately while the rice coating is still sticky and glistening
Ingredients
Directions
Combine Uncooked Rice and 1½ C.
Cold Water. Let Stand 2 Hours. Drain Rice and Place On Paper Towels To Dry. Combine Mushrooms and ½ cup Hot Water; Let Stand 15 Min. Remove and Discard Mushroom Stems; Set Aside Caps. Trim Excess Fat From Pork. With Knife Blade Process Pork 1 Min. OR Until Finely Chopped. Add Reserved Mushrooms, Egg and Remaining Ingredients; Process 45 Sec. OR Until Well Blended. Shape Pork Mixture Into 16 (1 in.) Balls. Roll Each Ball in Reserved Rice. Arrange Balls in A 10 X 6 X 2 in. Baking Pan; Place Dish On A Rack in A Roasting Pan. Pour Water in Roasting Pan To The Depth Of 1 in. Bring To A Boil. Cover Roasting Pan. Reduce Heat To Medium and Steam 20 Min. Serve Immediately.
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