Chinese Pearl Balls Appetizers Food

CHINESE PEARL MEATBALLS

Chinese Pearl Meatballs image

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

Ingredients

½ cup uncooked glutinous (sticky) white rice, rinsed
⅔ pound ground pork
2 tablespoons water
1 tablespoon Chinese cooking wine
1 tablespoon cornstarch
1 tablespoon soy sauce
1 small onion, chopped
½ teaspoon grated fresh ginger
½ teaspoon minced garlic
½ teaspoon salt
1 dash ground black pepper
2 leaves Chinese cabbage

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

Chinese Pearl Meatballs image

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

Ingredients

1 c glutinous rice, soaked for 2 hours
1 lb ground pork
2 Tbsp soy sauce
3 Tbsp dry sherry
2-3 Tbsp sesame oil
4-5 green onions, chopped
1/2 can(s) water chestnuts, chopped
3 clove garlic, minced
1 large egg
fresh ginger, chopped
kosher salt and freshly ground white pepper to taste
cornstarch
3-4 dried shitake` mushrooms, optional
8-10 dried shrimp, optional
DIPPING SAUCE
6 Tbsp soy sauce
2 Tbsp water
1 Tbsp sugar
1 Tbsp fresh ginger, grated
2 tsp asian chili paste, or more to taste

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)

Chinese Pearl Balls (Appetizers) image

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

Ingredients

3/4 cup sweet rice or 3/4 cup glutinous rice
6 dried brown dried Chinese mushrooms
1 lb lean pork, finely ground
1 egg, lightly beaten
1 tablespoon soy sauce
1/2 teaspoon sugar
1 1/2 teaspoons finely minced gingerroot
8 water chestnuts, finely chopped, fresh if possible
1 scallion, finely chopped

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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