Zhenzhu wanzi (珍珠丸子)

Name: Zhenzhu wanzi
Total time: 157 min
Yield: 2
Cuisine: China
Ingredients: 100 g sticky rice; 500 ml water; 250 g ground pork; 0.25 tsp salt; 0.25 tsp white pepper, ground; 1 tbsp cornstarch; 1 tsp light soy sauce; 0.5 tsp sesame oil; 1 pcs egg white; 1 tsp ground ginger; 1 pcs green onion; 70 g water chestnut; to taste carrot

China

Juicy pork meatballs wrapped in sticky rice become tender and fragrant. The dish is of traditional Chinese origin, perfect for a couple's dinner.

Ingredients

100 g sticky rice
500 ml water
250 g ground pork
0.25 tsp salt
0.25 tsp white pepper, ground
1 tbsp cornstarch
1 tsp light soy sauce
0.5 tsp sesame oil
1 pcs egg white
1 tsp ground ginger
1 pcs green onion
70 g water chestnut
to taste carrot

Steps

Place sticky rice in a bowl, cover with water and let soak for at least 2 hours.
In a separate bowl combine ground pork with salt, white pepper, cornstarch, light soy sauce, sesame oil, egg white, ground ginger and finely chopped green onion (reserve some for garnish). Mix thoroughly until sticky.
Add the finely chopped water chestnut to the mixture and mix well.
Form the meat mixture into small balls using your hand (you may wear a kitchen glove).
Drain the soaked sticky rice and coat each ball in the rice to form an even covering layer.
Arrange carrot slices on a flat plate and place the meatballs on top, leaving small gaps between them.
Bring water to a full boil, place the plate with the meatballs on a steaming rack or steamer and steam for 15 minutes.
Sprinkle the remaining green onion over the cooked meatballs and serve immediately.