Difference between revisions of "Rice-studded Meatballs"
m (Robot: Changing Category:Meat Appetizer Recipes) |
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* ¼ teaspoon [[white pepper]] | * ¼ teaspoon [[white pepper]] | ||
| − | == | + | == Procedures == |
# While waiting to prepare the meat soak the [[rice]] in hot [[water]]. | # While waiting to prepare the meat soak the [[rice]] in hot [[water]]. | ||
# Place steamer rack inside of a skillet and fill the bottom with [[water]] till it almost touchs the rack. line the rack with [[lettuce]] | # Place steamer rack inside of a skillet and fill the bottom with [[water]] till it almost touchs the rack. line the rack with [[lettuce]] | ||
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# Steam the balls in the skillet for approx 25 minutes. | # Steam the balls in the skillet for approx 25 minutes. | ||
| − | [[Category: | + | [[Category:Cantonese cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Lettuce Recipes]] | [[Category:Lettuce Recipes]] | ||
| − | [[Category:Meat | + | [[Category:Appetizer Recipes]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Meatball Recipes]] | [[Category:Meatball Recipes]] | ||
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
Latest revision as of 17:28, 11 July 2012
File:Riceball.jpg
Description
cooking and prep time. 45 minutes.
Ingredients
- 1 cup long-grain white rice
- 2 to 4 outer leaves iceberg or romaine lettuce
- 1 lb ground pork or veal or meatloaf mix
- 1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry sherry
- 1 bunch scallions (white and pale green parts only), minced (1/3 cup)
- ½ cup canned water chestnuts, diced (¼ inch) rinsed and drained
- 1 tablespoon cornstarch
- 1 tablespoon egg white, lightly beaten
- 1 teaspoon sugar
- ½ teaspoon Asian sesame oil
- 1 teaspoon salt
- ¼ teaspoon white pepper
Procedures
- While waiting to prepare the meat soak the rice in hot water.
- Place steamer rack inside of a skillet and fill the bottom with water till it almost touchs the rack. line the rack with lettuce
- Mix all the ingredients excluding the rice together, drain the rice and place it in a small open faced bowl.
- Form the meat mixtures into small balls and roll them in the rice bowl to cover them in rice.
- Steam the balls in the skillet for approx 25 minutes.
