Name: Jun Jiu Kau
Yield: 20 Pieces
Cuisine: Chinese
Ingredients: 1½ tablespoons cornstarch mixed with 2 tablespoons cold water; Pinch of white pepper; 4 fresh water chestnuts, peeled, washed, dried, and cut into ⅛-inch dice; 2 tablespoons peanut oil; 1 pound ground pork; 1 cup glutinous rice; 1½ teaspoons white wine; 2 teaspoons light soy sauce; 1 teaspoon sesame oil; 1½ teaspoons minced fresh ginger; 2½ teaspoons sugar; 1¼ teaspoons salt; 2 scallions, ends discarded, washed, dried, and finely sliced; 1 large egg, beaten

Eileen Yin-Fei Lo

Jun Jiu Kau

Pearl Balls

Preparation info

Difficulty
Medium

Appears in

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

About

This is a beautiful-looking preparation. After the pearl balls are steamed, the kernels of glutinous rice adhering to them do indeed resemble tiny seed pearls. This is not a Cantonese dim sum but one found in Shanghai, and in Peking it would be served as a first course in a banquet.

Ingredients

1 cup glutinous rice
1 pound ground pork
4 fresh wate

Asia
China
Starter

Method

Wash the rice, and, in a bowl, soak it for 1 hour. Drain. In a strainer, dry the rice for 2 hours.
In a bowl, combine all ingredients except rice. Mix in one direction with wooden spoon or 2 pairs of chopsticks until it becomes soft, thoroughly mixed, and all ingredients stick together.

Preparation info

Difficulty

Appears in

Ingredients

Method