Oriental meatballs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Uncooked short grain rice |
| ¾ | pounds | Lean ground pork |
| 2 | Water chestnuts | |
| 3 | teaspoons | Dried shrimp, soaked/minced |
| 1 | Stalk green onion, minced | |
| ½ | teaspoon | Minced ginger |
| 2 | tablespoons | Chopped carrot |
| 2 | teaspoons | Soya sauce |
| 4 | teaspoons | Cornstarch |
| 1 | Egg white | |
| ¾ | teaspoon | Sugar |
| ¾ | teaspoon | Salt |
| Pinch white pepper | ||
Directions
Soak rice in warm water for 1-½ 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.
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