Chinese Food

Steamed Meatball with Sticky Rice

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.

steamed meatballs with sticky rice|chinasichuanfood.com

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.

steamed meatballs with sticky rice|chinasichuanfood.com

Add sesame oil and continue to stir meat in one direction for 2 to 3 minutes; then form pork balls.

steamed meatballs with sticky rice|chinasichuanfood.com

Place the meatballs in the sticky rice and press lightly on the surface to make sure the rice sticks well.

steamed meatballs with sticky rice|chinasichuanfood.com

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|chinasichuanfood.com

steamed meatballs with sticky rice|chinasichuanfood.com

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

  1. Rinse it to remove the sticky rice, then soak it in water for 4 hours until it decomposes easily.
  2. 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.
  3. Add sesame oil and continue to stir meat in one direction for 2 to 3 minutes; then form pork balls.
  4. Place the meatballs in the sticky rice and press lightly on the surface to make sure the rice sticks well.
  5. 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.

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