Chinese Meatballs With Glutinous Rice
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ¼pound glutinous rice, about ½ cup, available in Chinese markets
- ¾pound fairly lean ground pork
- 6water chestnuts, sliced into quarter-inchthick rounds and finely chopped, about ½ cup
- ¼cup whole salted or unsalted peanuts, finely chopped
- 1egg, lightly beaten
- 1teaspoon salt, if desired
- ½teaspoon sugar
- 1teaspoon cornstarch
Nutritional analysis per serving (6 servings)
193 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 16 grams protein; 229 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the rice into a small bowl, and add cold water to cover to a depth of about half an inch above the top of the rice. Set aside.
- Step 2
Put the meat into a bowl and add the water chestnuts, peanuts, egg, salt and sugar. Blend well, preferably with a pair of chopsticks.
- Step 3
Drain the rice, and put it in a shallow dish. Add the cornstarch and blend well.
- Step 4
Divide the meat into about 24 portions of equal size. Shape each portion into a round ball. Roll the balls in the rice, pressing lightly until each ball is coated. Set aside.
- Step 5
Arrange the meatballs close together in a utensil that will fit neatly in the top of a metal or other steamer.
- Step 6
Bring a quantity of water to a boil in the bottom of the steamer. Set the utensil containing the meatballs on the top of the steamer over the boiling water, and let steam 35 to 45 minutes.
Private Notes
Comments
I made this tonight from a recipe that varied only slightly. Scallions chopped with the meat and water chestnuts, sesame oil, rice vinegar and sugar in the balls. It came with a very nice recipe for a sauce. Very tasty.
Instead of Pork I used ground chicken. Instead of water chestnuts I used green onions. Instead of salt i used soy sauce. If i did again, and i think i would make this again, i would use white rice instead of the wild rice i used and i would add cornstarch to the sauce that would be mixed with the chicken.
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