Pearl Meatballs

Name: Pearl Meatballs
Prep time: 12 h 30 min
Cook time: 20 min
Total time: 12 h 50 min
Cuisine: Chinese
Ingredients: 300 g center-cut front-leg pork (washed and finely minced); 150 g glutinous rice (rinsed, soaked for 12 hours, and drained); 50 g green reed leaves (blanched in boiling water, rinsed, and arranged in a small steamer); 1 egg (cracked into a bowl, with the white separated); shrimp roe, to taste; 2 tbsp cooking wine; 3 tsp fine salt; 1 tsp MSG; starch, to taste

Seasoned ground pork is shaped into balls, coated in glutinous rice, and steamed to create a fragrant, tender dish with a fresh, savory flavor.

12h 50m

Easy

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Ingredients

center-cut front-leg pork (washed and finely minced) 300 g

glutinous rice (rinsed, soaked for 12 hours, and drained) 150 g

green reed leaves (blanched in boiling water, rinsed, and arranged in a small steamer) 50 g

egg (cracked into a bowl, with the white separated) 1

shrimp roe to taste

cooking wine 2 tbsp

fine salt 3 tsp

MSG 1 tsp

starch to taste

Instructions

Prepare the glutinous rice and egg

Rinse the glutinous rice, soak it in water for 12 hours, and drain it. Crack the egg into a bowl and separate the egg white from the yolk.

Prepare the reed leaves

Blanch the green reed leaves in boiling water, rinse them, and arrange them in a small steamer.

Make the meat filling

Wash the pork and mince it finely. Place it in a bowl and add the cooking wine, fine salt, MSG, egg yolk, shrimp roe, and starch. Mix evenly to make the filling.

Coat the meatballs

Shape the filling into meatballs about the size of walnuts. Roll each meatball in glutinous rice until evenly coated, then arrange them in the steamer.