The Chinese Spring Festival is just around the corner, and I like to present these steamed meatballs and sticky rice at an upcoming end-of-year party.
There are many symbolic dishes for the Chinese Spring Festival. We get round balls, including meatballs, almond cookies, tangyuan sesame balls and fries to symbolize family reunion. Fish is fried, grilled, steamed or stewed in a red carcass to symbolize last year’s bountiful harvest (there are some leftovers after a year of hard work). This pork dumpling steamed with sticky rice is nicknamed “pearl dumpling.” I think it can make a big difference for a family celebration.
It can be served as a side dish or a super easy snack, a child would love it. The taste of meatballs is similar to the light taste of sticky rice. If you have a blender, this dish is ready in just 15 minutes. So it is a good choice for a big family gathering when there is a lot of cooking to be done in a short time.
Instructions
Rinse it to remove the sticky rice, then soak it in water for 4 hours until it decomposes easily.
Put the pork (with at least 30% fat), salt, white pepper, ginger, onion, egg, cornstarch, light soy sauce and oyster sauce in a blender. Stir with a break until no particles remain.
Add sesame oil and continue to stir meat in one direction for 2 to 3 minutes; then form pork balls.
Place the meatballs in the sticky rice and press lightly on the surface to make sure the rice sticks well.
Place in a steamer and steam for 30 minutes (I use high pressure cooking, rice takes 20 minutes).
Prepare the toppings and serve warm.
Steamed meatballs with sticky rice (pearl dumplings)
Meatballs steamed with sticky rice, also called pearl balls.
portion size: 10
Calories: 168 kcal
Ingredients
- 1 piece of
rice,
soaked - Leaves of cilantro or other herbs for decorative purposes
Pork
- 300 g pork with at least
30% fat - 1. finger
, sliced - 1 green
onion
, only the white part - 1/4 pence
salt - 1/4 pence
white pepper - 1 tablespoon
cornstarch - 1 tablespoon
light soy sauce - 1/2 tablespoon
oyster sauce
or sugar - 1 tablespoon
water - 1 tablespoon
sesame oil
Instructions
- Rinse it to remove the sticky rice, then soak it in water for 4 hours until it decomposes easily.
- Put the pork (with at least 30% fat), salt, white pepper, ginger, onion, egg, cornstarch, light soy sauce and oyster sauce in a blender. Stir with a break until no particles remain.
- Add sesame oil and continue to stir meat in one direction for 2 to 3 minutes; then form pork balls.
- Place the meatballs in the sticky rice and press lightly on the surface to make sure the rice sticks well.
- Place in a steamer and steam for 30 minutes (I use high pressure cooking with a rice machine, which takes 20 minutes). Prepare toppings and serve warm.
Recipe notes
About 10 balloons can be made from this batch, and the nutritional information is calculated based on each balloon.
Nutritional information
Steamed meatballs with sticky rice (pearl dumplings)
Maintenance fee
Calories 168Calories
from fat 72
Daily Value* (%)
Fat 8g12% fat
Saturated fat 3g19%.
Cholesterol 22mg7%.
Sodium 169mg7
Potassium 108mg3
Carbohydrates 17g6
Fiber 1g4% fiber
Sugar 1g1% sugar
Protein 7g14
Vitamin A 14IU0
Vitamin C 1mg1
Calcium 8mg1
Iron 1mg6
* Daily percentages are based on a 2000 calorie diet.
