Description Edit

Approximately 4 servings

Ingredients Edit

1 cup glutinous rice
1 pound Pork or ground Pork
1 - 2 green onions
2 slices fresh ginger
1 egg
2 tablespoons light soy sauce
1 tablespoon sherry
1 tablespoon water
2 teaspoons cornstarch
1 teaspoon Sugar
1/2 teaspoon salt (or to taste)

Directions Edit

Soak the glutinous rice in water for at least 6 – 8 hours (preferably overnight). Drain well in a sieve or colander. Make sure the rice is dry before using.

Mince or grind the Pork if not using ground Pork. Mince the ginger and chop the green onions finely. Lightly beat the egg and combine in a bowl with the light soy sauce, sherry, water, cornstarch, Sugar, and the salt.

Take about 1 tablespoon and form into a ball. Continue with the rest of the Pork mixture. Roll the Pork balls lightly over the dried glutinous rice until they are completely coated.

Place the porkballs on a heatproof dish 1/2 to 1-inch apart. Place the dish on a rack in a pot, cover, and steam over boiling water for between 25 – 35 minutes. Pearl balls are normally served with soy sauce.

Variation: Add a few Chinese black Mushrooms or water chestnuts to the Pork mixture.

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