Steamed Rice Balls
Ingredients
- Ingredients
- 200 grams sticky rice
- 500 grams Ground meat (pork)
- 2 scallions
- 1 clove garlic cloves
- 1 pc ginger (about 2 cm)
- 1 egg
- 2 Tbsps soy sauce
- 1 Tbsp Rice wine
- 1 pinch sugar
- salt
- breadcrumbs
- 4 leaves Napa cabbage
- soy sauce (for dipping)
Preparation steps
Put the glutinous rice in a colander, rinse with cold water, and transfer to a pot. Cover with water and soak for 12 hours. Then drain well through a strainer. Put the minced meat in a bowl. Finely chop the scallions (including green part) and add to meat. Peel and finely chop the garlic and ginger and add to meat as well.
Mix the egg, soy sauce, and rice wine into the meat and mix well with hands. Add a pinch of sugar and season well with salt. Form mixture into walnut-size balls (if mixture is too loose add breadcrumbs). Put the drained rice in a shallow dish and roll the meatballs in it until they are completely covered with rice.
Rinse the cabbage leaves and pat dry. Lay the leaves in a steamer basket and place the rice balls on them. Place covered steamer basket above boiling water in a wok. Steam rice balls for about 30 minutes. Serve with soy sauce.
