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Foodgeek: |
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Rating: |
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Servings: |
36 pieces |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3/4 cup sweet or glutinous rice
6 dried brown Chinese mushrooms
1 lb. lean pork, finely ground
1 egg, lightly beaten
1 tbsp. soy sauce
1/2 tsp. sugar
1-1/2 tsp. finely minced ginger root
8 water chestnuts, finely chopped, fresh if possible
1 scallion, finely chopped
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Directions:
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Soak the rice in water to cover for 4 hours. Drain and pat dry. Soak the mushrooms in 1/2 cup warm water for 1 hour. Drain and discard the tough stems. Chop the caps finely.
Mix together all the ingredients, except the rice, until well blended. Your hands are best for this job. Form balls 1 inch in diameter.
Spread the rice on a baking sheet. One at a time, roll the pearl balls in it, coating completely. Set the balls on a baking sheet lined with waxed paper. Refrigerate. The balls can be frozen at this point.
To steam pearl balls, put steamer in a pan or wok and add water so that it comes to within 1 inch of steamer bottom. Put balls on steamer racks. Bring to boil. Cover and steam for 30 minutes. Serve hot.
Martha Stuart Entertaining
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Comments from olga
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These crunchy, bite size pork balls can be made ahead and steamed in the kitchen as guests arrive.
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