Classic Pearl Balls Recipe
Pearl Balls has a lovely taste. Pearl Balls gets its taste from pork mixed with rice and mushrooms. Pearl Balls is inspired by many food joints around the world.
Ingredients
2/3 cup glutinous rice
4 medium-size dried mushrooms
1 pound boneless lean pork, finely chopped or ground
1/4 cup water chestnuts, finely chopped
1 whole green onion, finely chopped
1 egg
1 teaspoon each salt, cornstarch, and dry sherry
1/2 teaspoon grated fresh ginger
1/2 teaspoon crushed
Szechwan peppercorns or 1/4 teaspoon white pepper
1/2 teaspoon sugar
1 tablespoon soy sauce
Directions
Cover rice with cold water, let stand for 2 hours, then drain and spread on a plate.
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry and finely chop.
In a bowl, add mushrooms to pork along with water chestnuts and onion.
Beat egg with salt, cornstarch, sherry, ginger, pepper, sugar, and soy.
Add to meat and mix lightly.
With wet hands, roll meat mixture, 2 tablespoons at a time, into walnut-size balls.
Roll each ball in glutinous rice to coat completely.
Arrange balls (be sure they don't touch each other) on 2 heatproof plates that will fit inside your steamer.
If done ahead, cover and refrigerate for as long as 8 hours.
Place plates on racks over boiling water.
Drape a piece of wax paper over each plate.
Cover steamer and cook, adding water as necessary to bottom of steamer, for 45 minutes or until meat is no longer pink
Cover mushrooms with warm water, let stand for 30 minutes, then drain.
Cut off and discard stems; squeeze mushrooms dry and finely chop.
In a bowl, add mushrooms to pork along with water chestnuts and onion.
Beat egg with salt, cornstarch, sherry, ginger, pepper, sugar, and soy.
Add to meat and mix lightly.
With wet hands, roll meat mixture, 2 tablespoons at a time, into walnut-size balls.
Roll each ball in glutinous rice to coat completely.
Arrange balls (be sure they don't touch each other) on 2 heatproof plates that will fit inside your steamer.
If done ahead, cover and refrigerate for as long as 8 hours.
Place plates on racks over boiling water.
Drape a piece of wax paper over each plate.
Cover steamer and cook, adding water as necessary to bottom of steamer, for 45 minutes or until meat is no longer pink
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