Ingredients:
– 500g pork belly
– Glutinous rice, as needed
– 2 tbsp starch
– 1 egg
– 2 tbsp cooking wine
– Ginger, as needed
– Salt, as needed
– Pepper, as needed
Instructions:
1. Soak the glutinous rice for at least three hours.
2. Before use, place the rice in a cheesecloth and drain excess water thoroughly.
3. Prepare the meat filling: Finely mince the pork (30% fat, 70% lean) with ginger slices. Transfer to a bowl. Add starch, salt, pepper, and cold water gradually while stirring clockwise. Incorporate the egg and continue stirring, adding water incrementally until the mixture reaches a smooth, paste-like consistency.
4. Form the meatballs: Scoop the meat mixture, shape it into balls, and coat evenly with glutinous rice.
5. Steam the meatballs: Fill a steamer with ample water and bring to a boil over high heat. Line the steamer with cheesecloth and arrange the meatballs inside.
6. Cover the steamer.
7. Steam over medium-high heat for 20 minutes.
8. Turn off the heat and let the meatballs rest for two minutes. The rice grains should appear distinct and fluffy.
9. Serve while hot—soft, aromatic, and delightful.
10. Enjoy the sticky, savory texture with rich meat flavors.
Cooking Tips:
– Using cheesecloth during steaming helps the rice grains stand upright. Avoid plates, as they may flatten the meatballs and accumulate excess moisture.
– Leftover meat filling can be used to make wontons for a nutritious breakfast, minimizing waste.
– For more cooking techniques, search “Hubei cuisine” to explore my recipe collection.
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