Steamed beef balls with glutinous rice

Yield: 4 Servings

Measure Ingredient
1 cup Glutinous rice
1 pounds Lean beef
2 slices Fresh ginger root
1 small Onion
1 Egg
1 tablespoon Soy sauce
½ teaspoon Cornstarch
½ teaspoon Sugar
½ teaspoon Salt
1 teaspoon Sherry

1. Soak glutinous rice. Drain well.

2. Mince or grind beef, removing fat and tendons. Place in a bowl. Mince ginger root and onion and add.

3. Beat egg lightly and add, along with soy sauce, cornstarch, sugar, salt and sherry. Blend well and form into walnut-size meatballs. (Do not handle meat too much; it will dry out.) 4. Spread glutinous rice on a flat plate. Roll each meatball over rice to coat completely.

5. Arrange meatballs on shallow heatproof dish with ½-inch spaces between them to allow for expansion of rice.

6. Steam on a rack 20 to 30 minutes (see "HOW-TO SECTION"). Serve hot with dips of soy sauce and Chinese mustard.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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