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Ingredientes
- Ingredients:
- 200g Minced pork or chicken
- 3 nos. Chinese mushrooms
- 1 tbsp Dried shrimps
- 1 cup White Glutinous Rice
- 1 tbsp Scallion, chopped (I didn't use but I replaced with chopped carrot)
- some wolfberries for decoration
- Seasoning:
- 1 tbsp Soy Sauce
- 1 tbsp Chinese cooking wine
- 2 gloves Garlic, minced
- A little pepper & salt to taste
- 1 tbsp Sesame oil
- 1 no. Egg (use the white or the yolk, but I used both)
- 1 tbsp Cornstarch
Direcciones
- Method:
- 1. Wash & soak glutinous rice overnight. On the day of cooking, drain and set aside.
- 2. Wash & soak mushrooms & dried shrimps until softened. Drained.
- 3. Then soak dried shrimps in White Rice Wine (if don't have, use Chinese cooking wine will do) for 5 mins.
- 4. Minced the mushrooms & dried shrimps. Set aside.
- 5. Firstly, mix 200g minced meat with the first 4 items of seasoning together. Mix till sticky.
- 6. Then add minced mushrooms & dried shrimps. Follow by egg & cornstarch. Lastly, add in chopped scallion. Mix all together till form a "meat dough".
- 7. Make small meatballs out of the meat dough. Roll meatballs on drained glutinous rice. Press the meatball lightly to let the rice stick on it. Repeat the process until all the meat is used up.
- 8. Put meatballs in the steamer to steam on high heat for 15 mins. Then serve hot.
- Make you own dipping sauce:
- Mix together 1 tbsp soy sauce, 1/2 tbsp black vinegar & a few drops of sesame oil
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 25g | |
| Recipe makes 18 servings | |
| Calories 65 | |
| Calories from Fat 15 | 23% |
| Total Fat 1.63g | 2% |
| Saturated Fat 0.39g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 65mg | 3% |
| Potassium 53mg | 2% |
| Total Carbs 8.97g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.05g | 0% |
| Protein 3.13g | 5% |
