Sticky Rice Pork Meatballs
Juicy pork meatballs marinated overnight, steamed with mushrooms and coated in glutinous rice for a chewy, savory texture.
Story
These meatballs get their distinctive 'stickiness' from the glutinous rice coating. The key to a flavorful filling is letting the meat marinate overnight, allowing the aromatics to fully infuse the pork.
Ingredients
Ground pork
500g
Glutinous rice (sticky rice)
1 cup
Dried shiitake mushrooms
5 pieces
Scallions
2 stalks
Ginger
1 small piece
Soy sauce
2 tbsp
Cooking wine (Shaoxing)
1 tbsp
Salt
1 tsp
Instructions
1
Marinate the Pork
Place the ground pork in a mixing bowl. Finely mince the scallions and ginger, then add them to the pork. Stir in the soy sauce, cooking wine, and salt. Mix thoroughly until the filling becomes sticky. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
2
Prepare Rice and Mushrooms
Soak the glutinous rice in water for at least 3 hours until softened, then drain well. Meanwhile, soak the dried mushrooms until soft, squeeze out excess water, and chop them finely. Stir the chopped mushrooms into the marinated pork mixture.
3
Form the Meatballs
Take a handful of the pork mixture and roll it into a ball. Roll the ball in the drained glutinous rice, pressing gently so the rice sticks to the surface. Repeat until all the meat is used.
4
Steam to Perfection
Arrange the rice-coated meatballs on a plate lined with parchment paper or cabbage leaves to prevent sticking. Place them in a steamer over boiling water. Cover and steam for about 25-30 minutes, or until the rice is translucent and the pork is cooked through. Serve hot.
