Steamed Pearl Balls Recipe


MethodMain Ingredient


 Uncooked long-grain rice1⁄2 Cup (8 tbs)
 Ground chicken/Turkey1⁄2 Pound
 Finely chopped mushrooms1⁄2 Cup (8 tbs)
 Minced green onions1⁄2 Cup (8 tbs)
 Low-sodium soy sauce1 Tablespoon
 Cornstarch2 Teaspoon
 Peeled minced ginger root1 Teaspoon
 Sugar1⁄2 Teaspoon
 Dark sesame oil1⁄2 Teaspoon
 Green cabbage leaves4 , steamed

Nutrition Facts

Serving size: Complete recipe

Calories 1262 Calories from Fat 211

% Daily Value*

Total Fat 24 g36.3%

Saturated Fat 6.4 g32.2%

Trans Fat 0.1 g

Cholesterol 195 mg

Sodium 814.9 mg34%

Total Carbohydrates 207 g69%

Dietary Fiber 51.9 g207.7%

Sugars 68.5 g

Protein 74 g147.2%

Vitamin A 49.2% Vitamin C 1237.6%

Calcium 86% Iron 72.4%

*Based on a 2000 Calorie diet


Place 1/2 cup rice in a small bowl; cover with water to 1 inch above rice, and let stand 1 hour.
Drain rice well; place rice in a shallow dish, and set aside.
Combine chicken and next 7 ingredients in a medium bowl; stir well.
Drop mixture by rounded tablespoons into rice, rolling to form rice-coated balls.
Line a bamboo or vegetable steamer with steamed cabbage leaves.
Place balls 1/2 inch apart in steamer; cover with steamer lid.
Add water to a large skillet to a depth of 1 inch; bring to a boil.
Place steamer in skillet, and steam balls 20 minutes or until rice is tender.
Remove balls from steamer.