Ingredients
- 250 g (8 oz) minced lean topside
- 250 (8 oz) minced pork
- ¼ cup finely chopped water chestnuts
- 1 cup short grain rice
- 1 clove garlic, crushed
- 1½ teaspoon finely grated fresh ginger
- 2 teaspoons salt
- 6 dried Chinese mushrooms
- 1 egg, beaten
- 3 spring onions or equivalent amount garlic chives, finely chopped
Method
- Soak rice in cold water to cover for at least 2 hours, then drain well, spread on kitchen paper towels and leave to dry while preparing meat balls.
- Soak mushrooms in hot water for 30 minutes. Squeeze out excess water, discard stems and chop the caps finely. Put into a large bowl with all the remaining ingredients and mix very well with the hands.
- Shape into balls about 2.5 cm (1 inch) in diameter, rolling them between your palms.
- Roll each ball separately in the rice with enough pressure to make the rice stick and coat the ball.
- Line a steamer rack with greaseproof paper and put the balls on it, leaving space between so the rice can swell as it steams. Steam over boiling water for 30-35 minutes, from the time the water comes to a fast boil. If necessary, add more boiling water during this time.
- The rice will swell and the balls will be covered with pearly grains when done.
- Serve with soy sauce, chilli oil or other condiments as desired and vegetable side dishes.
Product used in recipe
- Valcom - Water Chestnut Sliced
