Best Chinese Pearl Balls Appetizers Recipes

Chinese Pearl Meatballs image

Provided by Marsha Gardner

Number Of Ingredients 20

1 c glutinous rice, soaked for 2 hours
1 lb ground pork
2 Tbsp soy sauce
3 Tbsp dry sherry
2-3 Tbsp sesame oil
4-5 green onions, chopped
1/2 can(s) water chestnuts, chopped
3 clove garlic, minced
1 large egg
fresh ginger, chopped
kosher salt and freshly ground white pepper to taste
cornstarch
3-4 dried shitake` mushrooms, optional
8-10 dried shrimp, optional
DIPPING SAUCE
6 Tbsp soy sauce
2 Tbsp water
1 Tbsp sugar
1 Tbsp fresh ginger, grated
2 tsp asian chili paste, or more to taste

Steps:

1. Soaked the rice for 2 hours. Mix the rest of the ingredients with ground pork in a mixing bowl and add 1 to 1.5 cups of water. Mix well and let sit for 30 minutes.
2. Spread out the soaked riced onto a plate. Roll the meat into a small ball with the help of a tablespoon.
3. Gently roll the meatball on the plate of rice to cover the meatball. Place onto a plate that can sit inside of the bamboo steamer.
4. Bring 1/2 pot of water to boil and place the stacked bamboo steamer (with the plated meatballs inside) on top. Make sure there's a good seal between the pot and the steamer. Steam for 30 minutes.
5. Take off the steamer from the pot and let it cool. Suggestion for plating: plate the meatballs on top of a bed of shredded lettuce and surround them by green broccoli or shredded green and red bell peppers.
6. DIPPING SAUCE: Mix all ingredients together and serve with pearl meatballs.

Pearl Balls image

Provided by foodart

Categories Pork

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 11

Steps:

Soak the glutinous rice in water overnight; drain well in a colander.
Mince the pork and the ginger and green onions. Lightly beat the egg and combine in a bowl with the light soy sauce, wine, water, cornstarch, sugar, and the salt.
Take about 1 tablespoon of filling and form into a ball with the rest of the pork mixture. Roll the pork balls lightly over the dried glutinous rice until they are completely coated. Place the pork balls on a heat proof dish 1/2 to 1" apart place the dish on a rack in a pot, cover and steam over boiling water for between 25 - 35 minutes.

Nutrition Facts : Calories 461.5, Fat 13.1, SaturatedFat 4.3, Cholesterol 188.2, Sodium 2020.3, Carbohydrate 43.2, Fiber 1.7, Sugar 1.6, Protein 39.1

Chinese Pearl Balls (Appetizers) image

Provided by Olha7397

Categories Chinese

Time 45m

Yield 36 balls

Number Of Ingredients 9

3/4 cup sweet rice or 3/4 cup glutinous rice
6 dried brown dried Chinese mushrooms
1 lb lean pork, finely ground
1 egg, lightly beaten
1 tablespoon soy sauce
1/2 teaspoon sugar
1 1/2 teaspoons finely minced gingerroot
8 water chestnuts, finely chopped, fresh if possible
1 scallion, finely chopped

Steps:

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 Stewart Entertaining.

Nutrition Facts : Calories 38.8, Fat 0.9, SaturatedFat 0.3, Cholesterol 13.3, Sodium 37.1, Carbohydrate 4.2, Fiber 0.2, Sugar 0.3, Protein 3.3