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Pearl Balls


1 1/8 cups                    Sweet Glutinous rice

Meatball Mixture

4 ea                              Chinese dried black mushrooms

7 ea                              Water chestnuts

1 tsp                             Ginger

2 ea                              Scallions

¾ #                              ground pork

1 ea                              Large Egg

1 Tbs.                          Soy Sauce

1 ½ tsp                         Kosher Salt

½ cup                           chicken stock


  1. Cover the rice with 4 cups of water and allow soaking for at least one hour. Before using rinse the rise in cold water until it is clear and put aside to drain.  It should be moist when you use it so that it adheres to the meat when it is rolled.
  2. Cover the mushrooms with hot water and soak until soft and spongy.  About 20 minutes. Trim the stems and mince the mushrooms.
  3. Mince the ginger and scallions and add to the ground pork, egg, soy, salt, and stock and puree in a food processor.  Do not over process.  Add the chopped mushrooms and water chestnuts.
  4. Spread the rice in a thick layer in a pan.  Scoop 2 tbs of meat mixture and form into a ball.  Roll the ball into the rice until covered.  Repeat for the rest of the meat mixture.
  5. Place the balls on a lightly oiled steaming rack.  Fill water 1 inch below the rack, and bring to a roaring boil.  Reduce heat to medium high and steam the meatballs for 1 ½ to 2 hours.  Replenish the water if necessary.
  6. Serve immediately.

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