Hedgehog Balls

Name: Hedgehog Balls
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 500 g Pork belly (cut into mung bean-sized pieces, lightly chopped to mix evenly with water chestnuts); 150 g Glutinous rice (rinsed, soaked in water for 15 minutes, drained, then mixed with cooking wine and MSG and marinated for 10 minutes); 100 g Peeled water chestnuts (peeled and cut into mung bean-sized pieces); 100 g Cooking wine (some for marinating the meat filling, some for marinating the glutinous rice); 50 g Wet starch (mixed with seasonings and water to bind the meat filling); 5 g Salt (for seasoning); 5 g MSG (for seasoning); 15 g Scallion and ginger juice (to remove odor and add aroma)

A traditional Jiangsu snack, these hedgehog-shaped balls are made with pork, water chestnuts, and glutinous rice, then steamed. They feature a glutinous, chewy exterior and a tender, juicy interior.

1h 5m

Easy

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Ingredients

Pork belly (cut into mung bean-sized pieces, lightly chopped to mix evenly with water chestnuts) 500 g

Glutinous rice (rinsed, soaked in water for 15 minutes, drained, then mixed with cooking wine and MSG and marinated for 10 minutes) 150 g

Peeled water chestnuts (peeled and cut into mung bean-sized pieces) 100 g

Cooking wine (some for marinating the meat filling, some for marinating the glutinous rice) 100 g

Wet starch (mixed with seasonings and water to bind the meat filling) 50 g

Salt (for seasoning) 5 g

MSG (for seasoning) 5 g

Scallion and ginger juice (to remove odor and add aroma) 15 g

Instructions

Prepare the meat filling

Cut the water chestnuts and pork into mung bean-sized pieces, then chop a few more times so the water chestnuts and pork are evenly mixed, then transfer to a bowl. Mix the cooking wine, salt, scallion and ginger juice, MSG, and wet starch with an appropriate amount of water until sticky, then shape into balls of about 40 g each.

Prepare the glutinous rice

Rinse the glutinous rice thoroughly, soak in water for about 15 minutes, drain and place in a bowl, add cooking wine and MSG, mix well, marinate for about 10 minutes, then drain off the liquid.