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Ingredients

1 cup white calrose rice (see note)
750g pork mince
1/2 cup water chestnut slices, drained, finely chopped
4 green onions, thinly sliced
1 small carrot, peeled, grated
3cm piece ginger, peeled, grated
1/4 cup soy sauce
2 tablespoons sweet sherry, optional
2 teaspoons sesame oil
1/4 cup cornflour
Steamed baby bok choy, to serve
Extra soy sauce, to serve

Method

Step 1 Place rice in a bowl. Cover with cold water and allow to stand for 30 minutes. Drain. Place in a shallow dish. Preheat oven to 100°C. Line a baking tray with baking paper.
Step 2 Combine mince, water chestnut, onion, carrot, ginger, soy sauce, sherry, oil and cornflour in a bowl. Mix well. Roll tablespoonfuls of mixture into balls. Roll each ball in rice, coating well. Place on a large plate.
Step 3 Pour 2 cups water into a wok and bring to the boil over high heat. Line a large steamer basket with baking paper. Place half the meatballs in basket, allowing space between each ball. Cover with steamer lid. Place steamer over wok. Reduce heat to medium. Steam for 25 minutes or until rice is tender. Transfer to baking tray and place in oven to keep warm. Repeat with remaining meatballs.
Step 4 Serve meatballs with steamed baby bok choy and extra soy sauce for dipping.

Steamed pearl balls

How to make Steamed pearl balls

Ingredients

Method