Best Steamed Pearl Balls Recipes

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"PEARL BALLS" - PORK MEATBALLS IN STICKY RICE



Provided by Food Network

Categories     main-dish

Time 12h45m

Yield About 18 meatballs

Number Of Ingredients 11

One 12-ounce piece boneless, skinless pork belly or ground pork
One 2-inch piece fresh ginger, peeled
1 shallot
1/2 cube vegetable bouillon
1 teaspoon cornstarch, plus more for rolling
1 teaspoon Chinese five-spice powder
1 teaspoon Shaoshing rice wine
Sea salt and freshly ground white pepper
1 large egg yolk, beaten
1/2 cup glutinous white rice, soaked overnight in cold water and drained
Black rice vinegar, chili oil, or soy sauce, for dipping, optional

Steps:

  • Put the pork on a large cutting board and very finely mince it with a sharp, heavy knife or cleaver until the fat is broken down (or use 2 large heavy cleavers to get the job done quicker!). Spread out the pork into a thin layer on the board. Grate the ginger, shallot and bouillon over the meat using a fine grater, and then sprinkle on the cornstarch, five-spice, Shaoshing, salt, pepper and egg yolk. Mix well until combined using a knife or spatula.
  • Put some cornstarch in a shallow bowl. Roll the pork mixture into ping pong ball-size meatballs, and then roll in the cornstarch to lightly coat. Shake off the excess and transfer the meatballs to a plate.
  • Using wet hands, put some of the soaked rice in your palm and roll the meatball in it with your hands, pressing gently, until evenly coated in rice. Continue rolling until the meatballs are all coated with the rice.
  • Fill a wok one-third full with water and bring to a boil over medium-high heat. Put a shallow flat bowl or plate with a lip into a bamboo steamer basket (make sure the plate is at least 1/2 inch smaller than the diameter of the basket) and evenly space the rice balls on the plate, being sure they do not touch each other. Cover the basket with the lid and lower it into the wok. Steam the meatballs, adding water to the wok as necessary to prevent the basket from scorching, until set and firm, 20 to 25 minutes.
  • Carefully remove the rice balls from the steamer and transfer to a platter. Serve the meatballs with toothpicks on the side for skewering and dipping into vinegar, chili oil, or soy sauce.

STEAMED RICE PEARL BALLS WITH SPICY MANGO SALSA



Steamed Rice Pearl Balls with Spicy Mango Salsa image

Provided by Ming Tsai

Categories     appetizer

Time 5h

Yield 2 dozen small balls

Number Of Ingredients 19

2 cups glutinous rice
1 pound ground pork
1 egg, lightly beaten
1 tablespoon light soy sauce
1 teaspoon sugar
1/2 teaspoon ground white pepper
1/2 tablespoon minced ginger
1 tablespoon cornstarch
4 dried shiitakes, rinsed, soaked for 30 minutes, de-stemmed and finely diced
8 medium fresh shiitakes, de-stemmed and finely diced
8 fresh water chestnuts, peeled and finely diced (canned will work, rinse well)
1/2 cup chopped cilantro
2 ripe mangoes, peeled and finely diced
1 small red onion, finely diced
1 jalepeno, de-stemmed, finely diced with seeds
1/4 cup sliced scallions
2 tablespoons rice vinegar
1/2 tablespoon sambal
Salt and black pepper, to taste

Steps:

  • Soak the rice in a bowl of cold water for at least 4 hours, or overnight. Strain and dry on a clean towel. In a bowl, combine the pork, egg, soy, sugar, pepper, ginger and cornstarch. Mix well then add the dried and fresh shiitakes, water chestnuts and cilantro. Using wet hands, make small balls the size of a ping-pong ball, then roll them in the soaked rice. Press the rice in firmly. In a large steamer basket (or 2 levels) sprayed with a non-stick spray, place the balls, cover and steam hard for 30 to 35 minutes. Make sure there is a lot of water to keep the steam going strong.
  • PLATING: Place a small bowl of chutney in the center of a clear plate glass plate and surround with rice balls. Place glass plate on top of another plate filled with rice.
  • SPICY MANGO SALSA: In a bowl, combine all. Let stand for at least 30 minutes so flavors blend.

PEARL BALLS



Pearl Balls image

Make and share this Pearl Balls recipe from Food.com.

Provided by foodart

Categories     Pork

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup glutinous rice
1 lb pork
3 stalks green onions, minced
2 slices fresh ginger, minced
2 eggs
3 tablespoons soy sauce
2 tablespoons shaoxing wine
2 tablespoons water
4 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons salt

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)



Chinese Pearl Balls (Appetizers) image

Make and share this Chinese Pearl Balls (Appetizers) recipe from Food.com.

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

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