CASPER
New member
CHINESE MEATBALLS
1/2 cup uncooked short grain rice
3/4 pound lean ground pork
2 water chestnuts
3 teaspoons dried shrimp, soaked/minced
1 stalk green onion, minced
1/2 teaspoon minced ginger
2 tablespoons chopped carrot
2 teaspoons soy sauce
4 teaspoons cornstarch
1 egg white
3/4 teaspoon sugar
3/4 teaspoon salt
pinch white pepper
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.
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 soy sauce, if desired.
Pearls can be kept in the refrigerator and resteamed.
Serving Size: 6
1/2 cup uncooked short grain rice
3/4 pound lean ground pork
2 water chestnuts
3 teaspoons dried shrimp, soaked/minced
1 stalk green onion, minced
1/2 teaspoon minced ginger
2 tablespoons chopped carrot
2 teaspoons soy sauce
4 teaspoons cornstarch
1 egg white
3/4 teaspoon sugar
3/4 teaspoon salt
pinch white pepper
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.
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 soy sauce, if desired.
Pearls can be kept in the refrigerator and resteamed.
Serving Size: 6