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Categories:
white rice ground pork water wine cornstarch soy sauce onion ginger garlic salt ground black pepper cabbage
Viewed: 41 - Published at: 7 years agoIngredients
- 1/2 cup uncooked glutinous (sticky) white rice, rinsed
- 2/3 pound ground pork
- 2 tablespoons water
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 small onion, chopped
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1 dash ground black pepper
- 2 leaves Chinese cabbage
Method
- Place the rice in a bowl with enough water to cover. Allow to soak 2 hours. Drain and pour onto a platter.
- Mix the ground pork, water, wine, cornstarch, soy sauce, onion, ginger, garlic, salt, and pepper in a bowl until all ingredients are evenly mixed. Divide and roll the mixture into balls 1-1/2 to 2 inches in size. Roll the meatballs in the soaked glutinous rice to coat completely.
- Line a large bamboo steamer with the cabbage leaves. Arrange the meatballs atop the cabbage leaves.
- Bring a large pot of water to a boil over high heat; place a bamboo steamer over the boiling water. Steam the meatballs until no longer pink in the center, about 30 minutes.
