| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Chinese, Pork |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Uncooked short grain rice |
| 3/4 |
lb |
Lean ground pork |
| 2 |
|
Water chestnuts |
| 3 |
ts |
Dried shrimp, soaked/minced |
| 1 |
|
Stalk green onion, minced |
| 1/2 |
ts |
Minced ginger |
| 2 |
tb |
Chopped carrot |
| 2 |
ts |
Soya sauce |
| 4 |
ts |
Cornstarch |
| 1 |
|
Egg white |
| 3/4 |
ts |
Sugar |
| 3/4 |
ts |
Salt |
|
|
Pinch white pepper |
INSTRUCTIONS
Soak rice in warm water for 1-1/2 to 2 hours. Drain well and set aside.
Mix pork with the remaining ingredients in a bowl. Form into 14 meat balls:
take a fistful of the mixture and squeeze out a meatball between your thumb
and index finger. Use a wet soup spoon to remove meatballs from your fist.
Roll the meatballs in the soaked rice until evenly coated. Gently press
rice into meatballs. Steam over high heat for 25-30 minutes. Add more
water to the steamer if necessary. Serve with soya sauce, if desired.
Pearls can be kept in the refrigerator and resteamed.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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