76. Pearly Meat Balls

Name: Pearly Meat Balls (珍珠肉丸)
Cuisine: Chinese
Ingredients: Oil; ½ level teaspoon MSG; 1 level tablespoon cornflour (cornstarch); 1 level tablespoon cornflour (cornstarch); 3 tablespoons vinegar; 5 tablespoons soy sauce; 1 level teaspoon salt; ¼ lb. fat pork, minced (ground); 2½ oz. (6 level tablespoons) glutinous rice; ½ level teaspoon sugar; 2 teaspoons light soy sauce; ¼ lb. lean pork, minced (ground); 1½ teaspoons wine

珍珠肉丸

Preparation info

Serves
2 to 3
persons

Difficulty
Easy

Appears in

Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

About

Ingredients

2½ oz. (6 level tablespoons) glutinous rice
1 level teaspoon salt

Asia
China
Starter

Method

Put the rice in a 2-pint measuring cup (4-cup Pyrex bowl), and fill it to the 24 fluid oz. (3-cup) mark with water. Let it stand for 45 minutes, then drain it. Mix rice with salt.

In a separate bowl, mix together the pork, wine, sugar, soy sauce, cornflour, MSG and 1 tablespoon water. Blend the meat thoroughly with seasoning and shape it into 1-inch balls. Roll the balls in the glutinou