Oriental meatballs

Yield: 6 Servings

Measure Ingredient
½ cup Uncooked short grain rice
¾ pounds Lean ground pork
2 \N Water chestnuts
3 teaspoons Dried shrimp, soaked/minced
1 \N Stalk green onion, minced
½ teaspoon Minced ginger
2 tablespoons Chopped carrot
2 teaspoons Soya sauce
4 teaspoons Cornstarch
1 \N Egg white
¾ teaspoon Sugar
¾ teaspoon Salt
\N \N Pinch white pepper

Soak rice in warm water for 1-½ to 2 hours. Drain well and set aside. Mix pork with the remaining ingredients in a bowl. Form into 14 meat balls: take a fistful of the mixture and squeeze out a meatball between your thumb and index finger. Use a wet soup spoon to remove meatballs from your fist. Roll the meatballs in the soaked rice until evenly coated. Gently press rice into meatballs. Steam over high heat for 25-30 minutes. Add more water to the steamer if necessary. Serve with soya sauce, if desired.

Pearls can be kept in the refrigerator and resteamed.

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