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Steamed pearl balls
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Transform plain mince into a Chinese pork rice wrap, a family favorite dish full of Asian flavors.
Ingredients:
  • 200.00 gm white calrose rice (see note)
  • 750g pork mince
  • 125.00 ml water chestnut slices, drained, finely chopped
  • 4 green onions, thinly sliced
  • 1 small carrot, peeled, grated
  • 3cm piece ginger, peeled, grated
  • 40.00 ml sweet sherry, optional
  • 2 tsp sesame oil
  • 32.50 gm cornflour
  • Steamed baby bok choy, to serve
  • Extra soy sauce, to serve
Instructions:
  • Place rice in a bowl and cover with cold water, allowing it to soak for 30 minutes. Drain the rice and transfer it to a shallow dish. Preheat your oven to 100°C and line a baking tray with parchment paper.
  • In a bowl, mix together mince, water chestnut, onion, carrot, ginger, soy sauce, sherry, oil, and cornflour until well combined. Shape tablespoonfuls of the mixture into balls, then coat each ball with rice before placing them on a large plate.
  • 1. Bring a wok filled with 2 cups of water to a boil over high heat. Line a large steamer basket with baking paper. Arrange half of the meatballs in the basket with some space between each ball. Cover with the steamer lid and place the steamer on top of the wok. Lower the heat to medium and steam for 25 minutes or until the rice is tender. Keep warm in the oven on a baking tray. Repeat the process with the remaining meatballs.
  • Plate the meatballs alongside steamed baby bok choy and provide extra soy sauce for dipping.

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