STEAMED PEARL BALLS

Steamed Pearl Balls image

These little pork-and-shrimp meatballs are rolled in raw rice, then steamed until the grains resemble shiny pearls.

Provided by Martha Stewart

Yield Makes 25 to 30

Number Of Ingredients 9

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Ingredients

2 tablespoons dried shrimp, finely chopped (optional)
1 cup Japanese sweet rice
1 pound ground pork
2 tablespoons finely chopped scallion
1 teaspoon grated fresh ginger
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
1 egg

Steps:

Soak shrimp, if using, in just enough hot water to cover, until soft, about 30 minutes; drain. Place sweet rice in a bowl and cover with 3 cups water. Let stand about 30 minutes. Drain and set aside on a plate.
Place pork in a large bowl and stir in 2 tablespoons of cold water. Add shrimp, scallion, ginger, soy sauce, salt, cornstarch, and egg and mix until well combined.
Dampen hands with cold water and roll 1 tablespoon of the pork mixture in palms to form a 1 1/4-inch-diameter ball. Roll the ball in the rice to completely cover with grains. Continue, using all the pork mixture.
Fill a wok with 1 inch of water. Place a small heatproof bowl upside down in the center and then place a plate on top of the bowl, making a steaming rack. Cover the wok and bring the water to a boil. Place 12 to 14 pearl balls on the plate and steam, covered, until rice is cooked, about 20 minutes. Alternatively, fill a bamboo steamer with pearl balls and steam over the wok. Serve immediately.

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tanka jhapali

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These steamed pearl balls are a great way to use up leftover rice. They're also a healthy and delicious snack.

SK.MARKHOR. Gaming.

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I'm not a fan of steamed dishes, but I thought I'd give this recipe a try. I was pleasantly surprised! The pearl balls were light and fluffy, and the sauce was flavorful.