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Oriental meatballs
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Oriental, Pork |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Uncooked short grain rice | | 3/4
| lbs | Lean ground pork | | 2
| | Water chestnuts | | 3
| tsp | Dried shrimp, soaked/minced | | 1
| | Stalk green onion, minced | | 1/2
| tsp | Minced ginger | | 2
| tbsp | Chopped carrot | | 2
| tsp | Soya sauce | | 4
| tsp | Cornstarch | | 1
| | Egg white | | 3/4
| tsp | Sugar | | 3/4
| tsp | Salt | | | Pinch white pepper |
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Procedures:
| 1 | Soak rice in warm water for 1-?to 2 hours. | | 2 | Drain well and set aside. | | 3 | Mix pork with the remaining ingredients in a bowl. | | 4 | Form into 14 meat balls: take a fistful of the mixture and squeeze out a meatball between your thumb and index finger. | | 5 | Use a wet soup spoon to remove meatballs from your fist. | | 6 | Roll the meatballs in the soaked rice until evenly coated. | | 7 | Gently press rice into meatballs. | | 8 | Steam over high heat for 25-30 minutes. | | 9 | Add more water to the steamer if necessary. | | 10 | Serve with soya sauce, if desired. | | 11 | Pearls can be kept in the refrigerator and resteamed. |
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