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Chinese sticky rice pearl meatballs
My best tip for making this dish? Don't take short cuts with the soaking and marinating time. The rice needs to absorb water before it goes into the steamer to cook properly. The meatball mixture benefits tremendously from long hours of marinating.
Course
Snack
Cuisine
Chinese
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Soaking / marinating
8
hours
hours
Total Time
9
hours
hours
Servings
24
sticky rice meatballs
Author
Connie Veneracion
Ingredients
1
cup
sticky rice
For the meatballs
300
grams
ground pork
with at least 20% fat
2
tablespoons
finely sliced scallions
¼
cup
finely chopped carrot
½
teaspoon
grated garlic
½
teaspoon
grated ginger
2
shiitake
caps only, finely chopped
½
teaspoon
salt
¼
teaspoon
ground pepper
1
tablespoon
soy sauce
1
tablespoon
rice wine
1
tablespoon
oyster sauce
½
teaspoon
sesame seed oil
½
teaspoon
sugar
1
tablespoon
corn starch
Instructions
Soak the sticky rice
Place the rice in a glass or ceramic bowl.
Pour in enough water so that there is an inch of water above the surface of the rice.
Cover the bowl loosely and allow the rice to soak in the fridge for at least eight hours.
Prepare the meatball mixture
In a bowl, mix together the ground pork, carrot, scallions, shiitake, garlic, ginger, salt and pepper.
In another bowl, mix the soy sauce, rice wine, oyster sauce, sesame seed oil, sugar and cornstarch to make a thin paste.
Pour the starch mixture over the ground pork mixture. Mix well.
Cover the bowl and allow to marinate in the fridge for at least four hours (see notes after the recipe).
Make the sticky rice meatballs
Drain the sticky rice in a colander positioned over a bowl. Leave to drain while you make the meatballs.
Using a small ice cream scoop or teaspoon, scoop enough of the ground pork mixture to make two-inch meatballs.
Roll each meatball in the drained sticky rice, pressing the rice grains onto the entire surface of the balls.
Line two steamer baskets with non-stick paper.
Place the rice-coated meatballs in the paper-lined steamer baskets, about an inch apart to allow space for the rice to expand.
Steam over medium heat for 30 to 35 minutes.
Serve the meatballs with
chili oil sauce
on the side for dipping.