1040 minutes
Delicious steamed pork balls coated in glutinous rice, offering a tender and sticky texture with a savory flavor.
Ground Pork
0 oz
Salt-Cured Ham, diced into ⅛-inch pieces
0 oz
Steamed Black Mushrooms, diced into ¼-inch pieces
0 oz
Fresh Water Chestnuts, peeled and diced into ⅛-inch pieces
each
Dried Shrimp, soaked, drained, and diced into ⅛-inch pieces
tablespoons
Scallions, finely sliced
each
Ginger, peeled and minced
teaspoons
Large egg, lightly beaten
each
Cornstarch, mixed with 2 tablespoons cold water
tablespoons
tablespoons
tablespoons
teaspoons
Shaoxing Wine
teaspoons
teaspoons
teaspoons
teaspoons
pinches
Glutinous Rice
cups
Iceberg Lettuce Leaves, for lining the steamer
each
1. Prepare Filling
In a large mixing bowl, combine the ground pork, diced salt-cured ham, steamed black mushrooms, water chestnuts, and dried shrimp. Add the finely sliced scallions, minced ginger, and lightly beaten egg. Pour in the cornstarch mixture, peanut oil, light soy sauce, Shaoxing wine, sesame oil, sugar, salt, and a pinch of white pepper. Mix everything together until the mixture becomes soft and sticky. Cover the bowl and place it in the refrigerator for 8 hours or overnight.
2. Prepare Glutinous Rice
Thoroughly wash the glutinous rice to remove excess starch. Place the rice in a large bowl, cover it with water, and let it soak for one hour. After soaking, drain the rice and let it sit in a strainer for about two hours to ensure it is well-drained.
3. Form Pearl Balls
Take the chilled pork mixture and shape it into small balls, roughly the size of a golf ball. Roll each ball in the drained glutinous rice, ensuring an even coating of rice grains on each ball.
4. Steam Pearl Balls
Line a bamboo steamer with large iceberg lettuce leaves. Place the rice-coated balls on the lettuce, making sure they are spaced apart to allow steam to circulate. Steam the balls over high heat for 15 to 20 minutes. You'll know they are ready when the rice turns glossy and translucent, and the pork is thoroughly cooked.
5. Serve
Serve the steamed Hunan pork and glutinous rice pearl balls immediately. Enjoy!
Choose ground pork with a good amount of fat, approximately a 70% lean to 30% fat ratio, for moisture and richness.
Marinate the pork with aromatics like ginger, garlic, and soy sauce for at least 30 minutes or overnight for deeper flavors.
Soak the rice for several hours or overnight to ensure full hydration and even cooking.
Drain the rice well and roll the meatballs in it until evenly coated, pressing gently to make sure it sticks.
Steam the meatballs for 20 to 25 minutes until the pork is cooked through and the rice is tender with a slight bite.
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