Chinese Green Rice Balls with Egg Yolk and Pork Floss
Delicate, slightly chewy rice dumplings in a soft green hue, stuffed with a savory mixture of shredded egg yolk and fluffy pork floss. These tender bites are a beloved treat for spring festivals or whenever you're craving something warm and satisfying.
Story
These charming rice balls showcase a beautiful natural green color achieved through traditional methods. The dough has a wonderful texture—soft yet pleasantly springy with just the right amount of chew. Inside, the combination of rich egg yolk and light, savory pork floss creates a filling that's both comforting and full of flavor. Serve these warm for the best experience, when the filling is perfectly heated through.
Ingredients
glutinous rice flour
300g
wheat starch or tapioca starch
50g
boiling water
250ml
vegetable oil
1 tablespoon
hard-boiled egg yolks
4
pork floss
80g
mayonnaise
3 tablespoons
salt
a pinch
Instructions
1
Mix and knead the dough
Place the glutinous rice flour and starch in a large mixing bowl. Gradually pour in the boiling water while stirring with chopsticks or a fork until the mixture becomes shaggy and uneven. Switch to your hands and knead vigorously for about 5 to 7 minutes until you have a smooth, elastic dough that feels soft but doesn't cling to your fingers. Cover with a damp kitchen towel and allow to rest for 15 minutes.
2
Create the savory filling
Push the hard-boiled egg yolks through a fine grater or chop them very finely until they resemble coarse crumbs. Combine these yolk pieces in a bowl with the pork floss and mayonnaise, stirring until everything is uniformly mixed. Add a tiny pinch of salt to enhance the flavors. Separate the mixture into 8 equal portions and roll each one into a compact ball.
3
Form the rice balls
Take the rested dough and divide it into 8 even pieces. Flatten one portion in the palm of your hand, creating a small disc. Set a filling ball in the center, then gather the edges of the dough upward and pinch firmly to seal the filling inside. Gently roll between your palms until you have a smooth, round ball. Continue with the remaining dough and filling.
4
Steam until translucent
Line your steamer basket with parchment paper or cabbage leaves to keep the balls from sticking. Arrange the rice balls in a single layer, leaving space between each one so they don't touch. Steam over vigorously boiling water for 12 to 15 minutes. The balls will turn more transparent as they cook and will begin to float. Their surface should deepen in color slightly when fully done.
5
Gloss and serve
Carefully remove the warm rice balls from the steamer. Lightly brush each one with a thin layer of vegetable oil—this gives them a lovely subtle shine and prevents them from sticking together. Allow to cool for just a minute or two before enjoying. These are most delicious when served warm, while the filling is still nice and tasty.
