Hedgehog Meatballs
This traditional Jiangsu snack is shaped like a hedgehog, made with pork and glutinous rice, and has a soft, fluffy, fresh, and tender texture.
Ingredients
Lean pork (minced finely)
350 g
Fatty pork (minced finely)
150 g
Glutinous rice (washed, soaked in clean water for 2 hours, drained)
100 g
Eggs (for mixing to achieve gelatinous texture)
2
Salt (for seasoning)
5 g
MSG (for seasoning)
3 g
Cooking wine (to remove fishy odor and enhance flavor)
10 g
Minced scallion
15 g
Minced ginger
15 g
Wet starch (to make meat filling gelatinous)
50 g
Chopped scallion (sprinkled on surface after steaming)
to taste
Instructions
1
Prepare meat filling
Mince lean pork and fatty pork separately into fine paste, then mix them together. Add salt, MSG, cooking wine, minced scallion and ginger, eggs, and wet starch, then stir until the mixture becomes gelatinous
2
Prepare glutinous rice
Wash the glutinous rice, soak it in clean water for 2 hours, then take it out and drain the water
3
Shape the meatballs
Squeeze the mixed meat paste into balls, coat the surface with glutinous rice, then arrange them on a plate
4
Steam the meatballs
Put the plate into a steamer, steam over high heat for 15 minutes until the glutinous rice is fully cooked
5
Finish the dish
Take out after steaming, sprinkle with chopped scallion and serve
