Pearl Balls Recipe

Summary

Preparation Time1 Hr 15 MinCooking Time30 Min
Ready In1 Hr 45 MinDifficulty LevelMedium
Health IndexHealthyServings4
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Pork hash6 Ounce
 Rice wine1⁄2 Tablespoon
 Soy sauce1 Tablespoon
 Ajino-moto1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Cornstarch1⁄2 Tablespoon
 Chopped water chestnuts2 Tablespoon
 Chopped dried shrimp1 Tablespoon
 Chopped green onion1 Teaspoon
 Chopped ginger root1 Teaspoon
 Cornstarch1 Tablespoon
 Mochi rice3⁄4 Cup (12 tbs)
 Carrot1⁄2
 Chinese parsley1 Tablespoon (For Garnish)

Nutrition Facts

Serving size

Calories 238 Calories from Fat 31

% Daily Value*

Total Fat 3 g5.3%

Saturated Fat 0.82 g4.1%

Trans Fat 0 g

Cholesterol 36.6 mg12.2%

Sodium 563.2 mg23.5%

Total Carbohydrates 40 g13.3%

Dietary Fiber 2.1 g8.4%

Sugars 1 g

Protein 10 g20.6%

Vitamin A 31.6% Vitamin C 3.7%

Calcium 1.2% Iron 5.2%

*Based on a 2000 Calorie diet

Directions

Mix pork hash with wine, soy sauce, ajinomoto, black pepper and cornstarch.
Stir vigorously for 3 minutes to combine ingredients thoroughly.
Add chestnuts, dried shrimp, green onion, ginger and cornstarch.
Rinse rice until water runs clear; place in water to cover and soak for one hour; remove and drain.
Pour rice onto a flat plate and spread rice.
Divide pork hash into 20 equal portions and roll each into 1-inch balls; rolls balls in soaked rice to completely coat the outside of the porkhash ball.
Place on heatproof plate 1/2" apart and steam over high heat for 30 minutes; remove.
Shred carrots and sprinkle a pinch over each rice ball and add a tiny parsley leaf for garnish and serve.
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