CHINESE PEARL BALLS (APPETIZERS)

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