There is nothing I love more than flavorful and colorful foods. That’s why I absolutely love my Chinese “Pearl” Meatballs. It’s the perfect example of how fresh ingredients can be packed full of deliciousness.
It’s rare that I actually find time to prep such great foods like this, so I was pleased when I finally had a bit of time. It’s really the same feeling of battering fish. No it isn’t hard, but setting up the production line and spending the care to coat each one evenly can be much when you’re in a rush. But I don’t want to scare you away from making this. It is definitely worth the effort and they become such great little bites that even your kiddies would love.
Also, I prefer to color my rice because it’s visually fun, which makes eating them so exciting. But just a quick note when coloring your rice: regular food coloring works well (and is typically used), but if you have food gels available (the kind you use for coloring icing), it actually gives the rice a super vibrant color and you only need a teeny bit, so I prefer the food gel.
Anyways, I hope you will try this recipe. I think your belly will be overjoyed.
- 1/2 cup jasmine rice
- 1 cup water
- food coloring, optional
- 1 lb ground pork
- 2 tbsp ginger, minced
- 2 tsp fish sauce
- 3 stalks green onion, chopped
- 2 cloves garlic, minced
- black pepper, to taste
- 1/4 cup cornstarch
- cabbage leaves
- soy sauce
- In a bowl, soak rice in water for a minimum of 1 hour. Add a drop or two of food coloring if you'd like.
- Using a separate bowl, mix the pork, ginger, fish sauce, green onions, garlic and black pepper until just combined.
- Create 1-inch meatballs and coat with cornstarch.
- Drain the rice.
- Using damp hands, roll the meatballs in the rice and press the rice gently into the ball.
- Line a steamer with cabbage leaves and place the meatballs on top.
- Steam for 20 minutes.
- Serve immediately with soy sauce.