Sticky Rice Pork Balls recipe
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Ingredients
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½ cup sticky rice
1 egg
1 (1 inch) piece fresh ginger root, minced
2 teaspoons soy sauce
salt to taste
4 ounces ground pork
2 tablespoons cornstarch
1 tablespoon pork stock, or as needed
¼ cup water, or as needed
1 teaspoon dried goji berries (wolfberries), or to taste
Nutrition Info
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358.4 calories
carbohydrate: 46.2 g
cholesterol: 129.7 mg
fat: 10.9 g
fiber: 1.5 g
protein: 16.7 g
saturatedFat: 3.8 g
servingSize: -
sodium: 463.3 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -
Directions Sticky Rice Pork Balls
Directions
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Rinse 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.