Sticky Rice Pork Balls
They taste just like gingerbread biscuits in cupcake form, and they look super cute with the little men on top.
Recipe Summary Sticky Rice Pork Balls
These steamed Chinese rice balls are not only pretty looking but also really delicious! Definitely one of my favorite dishes!
Ingredients | Sticky Gingerbread Cupcakes½ cup sticky rice1 egg1 (1 inch) piece fresh ginger root, minced2 teaspoons soy saucesalt to taste4 ounces ground pork2 tablespoons cornstarch1 tablespoon pork stock, or as needed¼ cup water, or as needed1 teaspoon dried goji berries (wolfberries), or to tasteDirectionsRinse sticky rice and place in a bowl; cover with water. Soak rice for at least 3 hours. Drain.Beat egg in a large bowl; mix in ginger root, soy sauce, and salt. Add pork, cornstarch, and pork stock; stir in 1 direction until combined, 5 to 6 minutes. Roll pork mixture into bite-size balls.Pour enough water into the bottom of a wok to cover by about 1 inch; bring to a simmer.Roll pork balls in sticky rice until they are coated completely. Place 6 balls in a steamer basket.Place steamer in the wok and steam until pork is cooked through and rice is tender, about 30 minutes. Remove balls and garnish with goji berries.Chicken stock can be used in place of the pork stock.Info | Sticky Gingerbread Cupcakesprep: 20 mins cook: 35 mins additional: 3 hrs total: 3 hrs 55 mins Servings: 2 Yield: 2 servings
TAG : Sticky Rice Pork BallsAppetizers and Snacks, Meat and Poultry, Pork,
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