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Steamed pearl balls
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Asian-inspired rice-wrapped mince with water chestnuts for a flavorful and satisfying dish.
Ingredients:
  • 170g (3/4 cup) sushi rice
  • 400g pork mince
  • 40g (1/4 cup) canned water chestnuts, drained, finely chopped
  • 2 shallots, ends trimmed, finely chopped
  • 1 tsp finely grated fresh ginger
  • 1 garlic clove, crushed
  • 1 egg yolk
  • 1/2 tsp Chinese five-spice
  • 10.60 gm soy sauce
  • Pinch of white pepper
  • Soy sauce, extra, to serve
Instructions:
  • In a bowl, submerge the rice in cold water and let it soak for 3 hours. Drain the rice and spread it out on a tea towel to dry.
  • Combine pork, water chestnuts, shallot, ginger, garlic, egg yolk, Chinese five spice, and soy sauce in a bowl. Season generously with salt and white pepper, then mix thoroughly until fully incorporated.
  • Divide the seasoned pork mixture into 16 equal portions and shape each into a ball. Roll the balls in the rice until coated, then arrange them on a large tray.
  • Preheat oven to 80C. Line a large bamboo steamer basket with baking paper. Put the basket over a large wok of boiling water, then lower the heat to medium-high. Arrange half the balls 2cm apart in the basket. Cover and steam for 20 minutes until fully cooked. Gently transfer the balls to a large baking tray and keep warm in the oven. Repeat with the remaining balls. Serve with additional soy sauce for dipping.

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