There is nothing to shout about this simple recipe. This is a traditional Hubei cuisine that is quite common in China Chinese restaurants. Due to its round and beautiful exterior, it was prepared during big reception dinner signifying reunion and auspicious occasions. The name Pearl meatballs were used because of the glutinous rice that are stuck to the meatballs making the dish look like a pearl from afar.
It is not difficult to imagine the taste of these meatballs. It uses very common ingredient in Chinese kitchens. Personally I believed that these meatballs are in existence for so long because of its beautiful shape and unusual pairing of ingredients. But one will be surprised how glutinous rice can pair very well with meatballs.
I have tried this at restaurants a few times but this is the first time I prepared at home. I am rather new to this too and I can’t share much with all except the recipe itself. i am not pleased with this set of images. Actually, I do not think I am able to portray the deliciousness of these white coloured meat balls. To me , image taking of white coloured dish always pose a problem to me due to my poor photography skills.
WHAYT IS REQUIRED
Servings: Prepare about 20-30 meatballs depend on size
- 400 grams of minced pork
- 150 grams of glutinous rice (soaked in cold water for at least 5 hour)
- 2 cm of ginger, minced
- 1/2 carrot, minced
- 5 shitake mushrooms, soaked and minced
- 1/2 egg white
- 1 tablespoon of light soya sauce
- 1 teaspoon of sesame oil
- 1 tablespoon of Chinese cooking wine
- 1 tablespoon of corn flour
- Pinches of salt
- Sugar to taste
* If preferred, you can add some water chestnuts bits or lotus roots bits to provide some crunchiness in the meatball. You can also add minced prawns to make it classier
STEPS OF PREPARATION
- Clean the glutinous rice and let it soak for at least 4-5 hours.
- Minced all mushrooms, spring onion, carrots and ginger. Put it in a bowl, add the egg white, seasonings and corn flour, use a chopstick to stir in one direction until well combined. Let it marinate for at least 4-5 hours in the fridge.
- After 5 hours, drain the glutinous rice, set aside.
- Take some minced meat, squeeze out to become a meat balls, drop it into the glutinous rice, roll and ensure that the meatballs are evenly coated with the glutinous rice grain. Perform the same for other minced meat.
- Steamed the meatballs at high heat for 20-25 minutes or until the glutinous rice are cooked and turns transparent. The steamer tray or plate must be greased to avoid sticking to the plate. Traditionally, certain type of leaves such as lotus leaves are used for the steaming.
- Instead of white glutinous rice, you can also use black glutinous rice.
- Additional ingredients that can be considered adding to the meatballs are : water chestnuts, bamboo shoots, lotus roots, prawns or even crab meat.
- This can be served with chilli sauce or plain.
The taste is just like Sio Bi but with different coating. Do give it a try if you are not confidence to wrap sio bi or siu mai.
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