2020-08-13 / test@t

Rice balls with steamed pork

In the Cantonese dialect, these balls are called jung jiu kao - pearl balls. The effect of mother-of-pearl (although not very pronounced) creates rice, if it is not mixed with pork, but rolled in balls. Rice balls are usually served in the evening as a snack or lunch as a type of dim sum. Pork can be completely roasted with chicken or turkey - but the minced meat should not be too lean so that the balls do not fall apart.

Ingredients

135 g of sticky short-grain rice
300 g pretty fatty minced pork
half a small carrot
6 dried Chinese black mushrooms
2 cm fresh ginger root
2 stalks of green onions
30 g cornstarch
17 g dark sesame oil
20 g rice wine or dry sherry
4 g of sugar
salt to taste
freshly ground black pepper
vegetable oil for lubrication
80 g dark soy sauce
30 g rice vinegar
34 g dark sesame oil

STEP-BY-STEP COOKING RECIPE

Step 1

Rinse the rice thoroughly under running cold water. Then fill with cold water and leave for 30 minutes. Throw in a colander and shake off any remaining water. Transfer to a saucepan, pour in 1 cup of boiling water, bring to a boil over high heat and cook for 1 minute. Reduce heat to low, cover and cook for 10 minutes. Remove from heat, cover and cook for 10 minutes. Remove from heat, leave covered for 10 minutes, then cool.

Step 2

Soak the mushrooms in hot water for 30 minutes (they should grow a lot). Fold in a colander, then slice thinly, removing the stiff legs. Chop carrots, ginger and green onions, put in a bowl. Add minced meat and mushrooms, mix thoroughly with a fork. In a separate bowl, combine the soy sauce, wine, starch 1 tbsp. l. cold water, sugar, pepper and salt, mix until smooth, pour the resulting mixture into the minced meat and mix thoroughly. Add rice and mix thoroughly again. You should have a soft, gooey mass.

Step 3

While wetting your hands in hot water, roll the minced meat into walnut-sized balls and place them on your work surface. When half of the minced meat has been used, transfer the balls to a lightly oiled heat-resistant sieve. Place in a saucepan with a little boiling water, cover and cook for 20 minutes. in the meantime, prepare the second serving of balls (in a double-level steamer you can cook all the balls at the same time)

Step 4