Steamed Chinese Pearl Meatballs

Name: Steamed Chinese Pearl Meatballs
Yield: 4 servings
Cuisine: American
Ingredients: 400 grams Ground pork; 1/2 Bamboo shoot (boiled); 1/2 piece Ginger; 1 Egg white; 1 tbsp Shaoxing wine※ or sake; 1 tbsp Chicken stock granules; 1 dash Salt and pepper; 1 tbsp Sugar; 350 grams Mochi sticky rice; 1 clove Garlic; 1 dash Green onions or scallions; 2 tbsp ★Black vinegar; 2 tbsp ★Soy sauce; 1 tsp ★Sesame oil; 1 tsp Doubanjiang (or ra-yu)

cookpad.japan @cookpad_jp

These are called pearl meatballs in China. Since dsum items served in Japan are limited in variety, I'd like to suggest for people to try something new.

The taste of the sauce depends on the combination ratio of black vinegar and soy sauce, so adjust to taste. Recipe by Kajinnodanna

These are called pearl meatballs in China. Since dsum items served in Japan are limited in variety, I'd like to suggest for people to try something new.

The taste of the sauce depends on the combination ratio of black vinegar and soy sauce, so adjust to taste. Recipe by Kajinnodanna

cookpad.japan @cookpad_jp

These are called pearl meatballs in China. Since dsum items served in Japan are limited in variety, I'd like to suggest for people to try something new.

The taste of the sauce depends on the combination ratio of black vinegar and soy sauce, so adjust to taste. Recipe by Kajinnodanna

These are called pearl meatballs in China. Since dsum items served in Japan are limited in variety, I'd like to suggest for people to try something new.

The taste of the sauce depends on the combination ratio of black vinegar and soy sauce, so adjust to taste. Recipe by Kajinnodanna

Saved

Ingredients

4 servings

400 gramsGround pork
1/2Bamboo shoot (boiled)
1/2 pieceGinger
1Egg white
1 tbspShaoxing wine※ or sake
1 tbspChicken stock granules
1 dashSalt and pepper
1 tbspSugar
350 gramsMochi sticky rice
1 cloveGarlic
1 dashGreen onions or scallions
2 tbsp★Black vinegar
2 tbsp★Soy sauce
1 tsp★Sesame oil
1 tspDoubanjiang (or ra-yu)

Saved

Steps

1

Finely chop the bamboo shoot and ginger.
2

In a bowl, evenly combine the ingredients from Step 1 with the ground pork, egg white, Shaoxing wine, chicken stock granules, salt, pepper, and sugar.
3

Form the mixture from Step 2 into balls.
4

Rinse the mochi sticky rice and soak it in water for 30 minutes, then drain. Coat the balls from Step 3 evenly in the soaked rice.
5

Put the rice-coated balls from Step 4 in a steamer and steam them for 30 minutes over high heat.
6

Chop the green onions. Roughly chop the garlic.
7

Combine the ★ ingredients with the chopped onions and garlic from Step 6 to make the sauce.
8

Arrange on plate and serve.