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meatballs
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Ingredients
- 1 cup glutinous rice
- 2 dried black mushrooms
- 1 1/2 pounds ground pork
- 1/4 cup water chestnuts chopped
- 3 tablespoons minced Sichuan preserved vegetable optional
- 2 tablespoons green onion chopped
- 1 tablespoon ginger minced
- 2 teaspoons cilantro chopped
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 egg
Ingredients
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Instructions
- Soak rice in water to cover for 30 minutes.
- Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Discard stems and mince caps.
- Place mushrooms in a bowl with remaining ingredients; mix well. With wet hands, roll meat mixture into 24 balls, using 2 tablespoons for each. Drain rice and spread on a plate. Roll each ball in rice to coat completely. Arrange meatballs, without crowding, on two heatproof dishes.
- Prepare a wok for steaming. Steam meatballs, one dish at a time, over high heat until pork is cooked through, about 25 minutes.
Recipe Notes
From Martin Yan's Feast by Martin Yan, 1998 (Bay Books).
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.