Ingredients A |
|
|
1½ |
lbs. |
Ground Pork |
1 |
Tbs. |
Ginger (graded) |
3 |
Tbs. |
Soy Sauce |
2 |
Tbs. |
Red Wine |
1 |
tsp. |
Sugar |
½ |
tsp. |
5-Spice Powder, Pepper |
¼ |
tsp. |
Cinnamon (optional) |
3 |
Tbs. |
Broth (chicken or vegetable) |
1 |
|
Egg |
2 |
tsp. |
Corn Starch |
2½ |
Tbs. |
Sesame Oil |
|
|
|
Ingredients B |
|
2 |
|
Shitake Mushroom (finely chopped) |
4 |
Sprigs |
Green Onion (finely chopped) |
12 |
Whole |
Water Chestnuts (finely chopped)
|
|
|
|
Ingredients C |
|
1½ |
Cup |
Sweet Rice |
3 |
Cups |
Water |
|
|
|
Ingredient D
|
|
2 |
Tbs. |
Oil |
- In a medium size bowl, soak sweet rice (Ingredients C) for about 1 hour. Drain and set aside.
- In a large bowl, mix well Ingredients A. Stir in Ingredients B. This mixture is ready to use.
- Using Ingredients D, dab oil to grease hands, then scoop tablespoonful of meat mixture in the hand and roll it into a ball. Then roll the meatball in rice and return to the hands to gently reshape the meatball. Set aside on a flat plate. Repeat this step to make all the pearl meatballs. Place meatballs about ½-inch apart from each other.
- Boil water in the steamer. Steam pearl meatballs in high heat for 30 minutes. Gently remove meatballs and serve.
This recipe makes 50+ pearl meatballs.