Chinese Pearl Balls Appetizers Food
CHINESE PEARL MEATBALLS
These tasty meatballs are easy to make. Wonderful for your Chinese New Year celebration or as an addition to a holiday buffet. Some folks dye the glutinous rice with red or green for a holiday touch. Another serving idea is to whisk together 1/4 cup soy sauce, 1 tablespoon sesame oil, and garlic to taste and sprinkle over the meatballs, rice, and some steamed vegetables.
Provided by Mom2MMJ
Categories World Cuisine Recipes Asian Chinese
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- Place the rice in a bowl with enough water to cover. Allow to soak 2 hours. Drain and pour onto a platter.
- Mix the ground pork, water, wine, cornstarch, soy sauce, onion, ginger, garlic, salt, and pepper in a bowl until all ingredients are evenly mixed. Divide and roll the mixture into balls 1-1/2 to 2 inches in size. Roll the meatballs in the soaked glutinous rice to coat completely.
- Line a large bamboo steamer with the cabbage leaves. Arrange the meatballs atop the cabbage leaves.
- Bring a large pot of water to a boil over high heat; place a bamboo steamer over the boiling water. Steam the meatballs until no longer pink in the center, about 30 minutes.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 14.2 g, Cholesterol 48.9 mg, Fat 10.9 g, Fiber 1 g, Protein 14.9 g, SaturatedFat 4 g, Sodium 582.5 mg, Sugar 1 g
CHINESE PEARL MEATBALLS
When my neighbor's daughter was dedicated they had a family lunch. I prepared an 8 course Chinese meal for them. Pearl Meatballs were a big hit that day, and I made them for their family many times after that day. The daughter is now in college and I made some last fall for them to take to their tailgate.
Provided by Marsha Gardner
Categories Meat Appetizers
Number Of Ingredients 20
Steps:
- 1. Soaked the rice for 2 hours. Mix the rest of the ingredients with ground pork in a mixing bowl and add 1 to 1.5 cups of water. Mix well and let sit for 30 minutes.
- 2. Spread out the soaked riced onto a plate. Roll the meat into a small ball with the help of a tablespoon.
- 3. Gently roll the meatball on the plate of rice to cover the meatball. Place onto a plate that can sit inside of the bamboo steamer.
- 4. Bring 1/2 pot of water to boil and place the stacked bamboo steamer (with the plated meatballs inside) on top. Make sure there's a good seal between the pot and the steamer. Steam for 30 minutes.
- 5. Take off the steamer from the pot and let it cool. Suggestion for plating: plate the meatballs on top of a bed of shredded lettuce and surround them by green broccoli or shredded green and red bell peppers.
- 6. DIPPING SAUCE: Mix all ingredients together and serve with pearl meatballs.
CHINESE PEARL BALLS (APPETIZERS)
Make and share this Chinese Pearl Balls (Appetizers) recipe from Food.com.
Provided by Olha7397
Categories Chinese
Time 45m
Yield 36 balls
Number Of Ingredients 9
Steps:
- Soak the rice in water to cover for 4 hours. Drain and pat dry. Soak the mushrooms in 1/2 cup warm water for 1 hour. Drain and discard the tough stems. Chop the caps finely.
- Mix together all the ingredients, except the rice, until well blended. Your hands are best for this job. Form balls 1 inch in diameter.
- Spread the rice on a baking sheet. One at a time, roll the pearl balls in it, coating completely. Set the balls on a baking sheet lined with waxed paper. Refrigerate. The balls can be frozen at this point.
- To steam pearl balls, put steamer in a pan or wok and add water so that it comes to within 1 inch of steamer bottom. Put balls on steamer racks. Bring to boil. Cover and steam for 30 minutes. Serve hot.
- Martha Stewart Entertaining.
Nutrition Facts : Calories 38.8, Fat 0.9, SaturatedFat 0.3, Cholesterol 13.3, Sodium 37.1, Carbohydrate 4.2, Fiber 0.2, Sugar 0.3, Protein 3.3
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- In a small bowl, cover the rice with 1 cup of cold water and soak for 2 hours. Drain rice, spread it out on a cloth towel and let it dry.
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- Rinse the glutinous rice under water until the water is clear. Place the glutinous rice in a medium sized bowl and cover with room temperature water. Cover and let soak for minimum 90 minutes or up to overnight.
- Place the dried shrimp in a small bowl and cover with hot water (hot from the tap is fine) and let soak for 30 minutes. Drain the shrimp , then chop the dried shrimp.
- Place the bamboo leaves in a large bowl or large pan of hot water, and place a mesh colander or plate on top to weigh them down. Let the leaves soak for at least 30 minutes. Line the inside of two bamboo steamer with the softened bamboo leaves. Trim any excess leaves that are hanging over the edge of the steamer.
- Make the filling by mixing the ground pork, green onions, water chestnuts, Shaoxing wine, soy sauce, ginger, cornstarch, sesame oil, salt, pepper, large egg and chopped dried shrimp in a large bowl until the ingredients are evenly distributed and form a sticky paste.
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- To start, soak the bamboo leaves by submerging them under water with the weight of a large plate. (You can do this the night before.)
- Now, soak the glutinous rice in a bowl covered with at least an inch of water above the rice for about 2 hours. While the rice is soaking, prepare the meat filling.
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- Stir to combine everything well, whipping in just *one* direction for at least 5 minutes until the filling becomes fluffy and sticky. Cover and marinate in the refrigerator for 30 minutes. While the meat is marinating, prepare the steamer. Wash and trim the bamboo leaves, and use them to line the steamer.
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- In a bowl, combine glutinous rice and enough water to cover. Soak for at at least 6 hours or overnight for best results. In a colander, drain well and transfer into a wide plate.
- In a small bowl with warm water, soak shitake mushrooms until softened. Using hands, squeeze liquid and then mince.
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- Add glutinous rice and dried shrimp into separate bowls. Add water to cover. Seal with plastic wrap and let soak in the fridge overnight. (*see footnote 2)
- Store the meatballs in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
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Place the plates in a steamer container or on a bamboo basket in a wok. Cover and steam the pearl balls over boiling water for between 25 - 35 minutes, until they are cooked through. Steam in two batches if needed. 7. Serve the pearl balls hot with soy sauce. Variation: Add a few softened Chinese black mushrooms and/or minced ginger to the pork ...
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