This famous dish originated in Hunan Province, one of China’s major rice basins. Once steamed, the sticky rice that forms the coating for these meatballs turns into pearl-like grains. Traditionally, glutinous or sweet rice is used, but you could use risotto rice.
Ingredients: (Serves 6)
- 330 g (12 oz) glutinous or sweet rice
- 8 dried Chinese mushrooms
- 160 g (5 oz/1 cup) peeled water chestnuts
- 450 g (1 lb) minced (ground) pork
- 1 small carrot, grated
- 2 spring onions (scallions), finely chopped
- 1½ tablespoons finely chopped ginger
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing rice wine
- 1½ teaspoons roasted sesame oil
- 2½ tablespoons cornflour (cornstarch)
- Soy sauce
Method:
Put the rice in a bowl and, using your fingers as a rake, rinse under cold running water to remove any dust. Drain the rice in a colander, then place it in a bowl with enough cold water to cover. Set aside for 1 hour. Drain the rice and transfer it to a baking tray in an even layer.
Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and chop the caps.
Blanch the water chestnuts in a pan of boiling water for 1 minute, then refresh in cold water. Drain, pat dry and finely chop them.
Place the pork in a bowl, add the mushrooms, water chestnuts, carrot, spring onion, ginger, light soy sauce, rice wine, sesame oil and cornflour. Stir the mixture vigorously to combine.
Roll the mixture into 2 cm (¾ inch) balls, then roll each meatball in the glutinous rice so that it is completely coated. Lightly press the rice to make it stick to the meatball. Place the pearl balls well apart in three steamers lined with greaseproof paper punched with holes or some damp cheesecloth or muslin. Cover and steam over simmering water in a wok, reversing the steamers halfway through, for 25 minutes. If the rice still has a bite to it, continue to cook for a little longer until it softens. Serve with the soy sauce.
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