Summary

Ingredients

• 350 g minced pork
• 3 tablespoon soy sauce, light
• 0.5 tablespoon ½ sherry
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ oil, (sesame oil)
• 1 egg (s)
• 1 pinch (s) pepper
• 1 cup rice, (sticky rice)
• 1 tablespoon cornstarch

Print Recipe Pin Recipe

Instructions

1. Wash the rice several times until the water runs clear and then leave it in the cold water for an hour. Drain the rice and place in a plate.
2. Mix the minced meat with soy sauce, sherry, salt, sesame oil, egg and pepper for 5 minutes. Then add the starch and stir in until a malleable mass is formed.
3. Divide the mixture into approx. 15-20 servings with a damp teaspoon. Knead each of the portions again, shape them into a ball and roll them into a plate with the glutinous rice.
4. Place each of the balls on a steaming grid at a distance of 3 cm. The grid must be coated with oil beforehand, otherwise the balls will stick. Steam for about 30 minutes over hot water in a wok.
5. The meat mass can also be flavored with onions, ginger, spring onions, water chestnuts or dried crabs.
6. If the balls are to be prepared, only steam for approx. 20 minutes and then let them steam for another 10 minutes shortly before eating. The finished balls can also be frozen. Do not thaw, but steam immediately frozen.