| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 | c | Glutinous rice |
| 1 | lb | Lean beef |
| 2 | Fresh ginger root | |
| 1 | Onion | |
| 1 | Egg | |
| 1 | T | Soy sauce |
| 1/2 | t | Cornstarch |
| 1/2 | t | Sugar |
| 1/2 | t | Salt |
| 1 | t | Sherry |
INSTRUCTIONS
Soak glutinous rice. Drain well. Mince or grind beef, removing fat and tendons. Place in a bowl. Mince ginger root and onion and add. Beat egg lightly and add, along with soy sauce, cornstarch, sugar, salt and sherry. Blend well and form into walnut-size meatballs. (Do not handle meat too much; it will dry out.) Spread glutinous rice on a flat plate. Roll each meatball over rice to coat completely. Arrange meatballs on shallow heatproof dish with 1/2-inch spaces between them to allow for expansion of rice. Steam on a rack 20 to 30 minutes (see "HOW-TO SECTION"). Serve hot with dips of soy sauce and Chinese mustard. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 374
Calories From Fat: 228
Total Fat: 24.7g
Cholesterol: 131.6mg
Sodium: 523mg
Potassium: 351.5mg
Carbohydrates: 12.2g
Fiber: <1g
Sugar: 1.4g
Protein: 22.9g