Ingredients

The following ingredients have 4 Servings
  • 300 grams Minced pork
  • 2 tablespoons water
  • 1/2 teaspoon of salt
  • 2 tablespoons coriander (cilantro) stalks, chopped
  • 1 tablespoon sliced spring onions
  • 1 teaspoon of grated fresh ginger
  • Black pepper
  • 1 cup glutinous rice
  • 1 tablespoon cornstarch

Instruction

  • Rinse the rice until the water runs clear and then soak for an hour. Remove, rinse and drain in a sieve. Spread the rice on a flat plate and pat with a paper towel to remove the excess water.
  • Mix the pork with the water, wine, coriander, ginger, onions, salt and pepper and mix well to combine . Add the cornstarch and then mix. That's your filling all done.
  • Using a teaspoon dipped in water, scoop up spoonfuls and roll into balls.
  • When your meat balls are ready, roll them in the rice till they are completely coated.
  • Prepare a steamer by lining with a damp cloth. Place the pearl balls in, about 2 cm apart
  • Steam over high heat for half and hour
  • Remove and serve. I served mine with a passata made with ginger and coriander, though the chinese typically serve them with soy sauce.