Description
These crunchy, bite size pork balls can be made ahead and steamed in the kitchen as guests arrive.
Ingredients
- Sweet Rice
- Dried Chinese Mushrooms
- Lean Pork
- Egg
- Soy Sauce
- Sugar
- Gingerroot
- Water Chestnuts
- Scallion
Instructions
- 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