Hi all!
First time I had these meat balls covered with sticky rice I was little kid. I really liked them and one night after eating 10 of them I was sick because I ate too much. Next time my Aunt was making them I asked her to show me to how. Even though I got sick I wanted to eat more so I asked my ant to make them together for the following nights dinner. My father said “same again” and my mother explained to him I‘d said I want to make them myself without help. My father said please make them the following week. He couldn’t eat the same dish 3 days straight. Hahaha😝 Sorry!
I remember the first time I made then, I forgot to soak the rice so when I cooked them the rice was still a bit firm.
These are easier to make than Gyoza. You can buy Glutinous rice at Asian shops and Dried shiitake mushroom you can also buy at Asian shops as well as Woolworths. Woolworths seems to have a better selection of Asian foods than Coles.
Pro Tips:
Soak Glutinous rice for at least 3-4 hours but up to a day is better.
Soak dried shiitake for 30 mins – 1 hour or until the shiitake is soft. Timing will depend on your mushrooms so please always check the shiitake is soft.
After you chop and soaked the vegetables was and squeeze them as hard you can to remove excess moisture.
When you mix with all ingredients, mix really well.
I use tubed ginger from supermarkets because here is Australia, ginger is so expensive.
For the sauce you can use lemon juice instead rice vinegar.
I prefer to use 100% pork mince as it produces softer, juicer meatballs than beef. You can also add prawn mince to pork mince if you like.
肉団子ともち米蒸し（珍珠丸子）私は子供の頃から大好きでした。叔母が叔母の友達から教わってきて、初めて食べたのは４０年ぐらい前です。（あっ！年齢ばれる！）初めて見た時、なんて綺麗な食べ物なのだろうって子供の頃の思い出です。
叔母に一緒に作りたいって頼んで、一緒に作ったのをよく覚えています。４０年以上同じレシピを使っています。主人と結婚して作ってあげてから主人の好物になりましたよ！
Stick Rice Meat Balls
Equipment
- Steamer
Ingredients
- 500 g Pork mince
- 100 g Cabbage*
- 60 g Spring onion*
- 1 tsp Salt* For Cabbage and Spring onion
- 30 g Dried Shiitake mushrooms
- 1 Cup Glutinous rice 230g
- 1 each Egg
- 2 tsp Ginger
- 1 tbsp Soy sauce
- 1 tbsp Sesame oil
- 2 tsp Sugar
- ½ tsp Salt
- ⅛ tsp Pepper
- 2 tbsp Starch Potato or corn
For Sauce
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- Mustard if you like
Instructions
- Weigh 320g (1 cup) of glutinous rice, put it into a bowl, cover with water, and soak for 3-4 hours at least.
- Weigh 30g of dried shiitake mushroom, put them into a bowl, cover with water, and soak for 30 mins to an 1 hour until the mushrooms are soft.
- Chop 100g of cabbage
- Chop 60g of spring onion.
- Place the chopped vegetables into a bowl, add 1 tsp of salt, rub well, then leave for 30 mins.
- When the shiitake mushrooms are soft, chop them.
- After 30 mins, wash and chop the vegetables then squeeze them well.
- Place the vegetables into a bowl.
- Add the chopped shiitake mushrooms into the bowl.
- Add 500g of pork mince into the bowl.
- Crack an egg into a bowl. (Always crack an egg into a seperate bowl because sometimes you will find rotten egg.)
- Add the egg into the bowl with the pork mince.
- Add 2 tsp of ginger, 2 tsp of sugar, 1 tbsp of soy sauce, and 1 tbsp of sesame oil into the bowl with the pork mince.
- Add ½ tsp of salt and 1/8 tsp of pepper into the bowl.
- Add 2 tbsp of starch and mix well.
- Form the mince in to 17-18 golfball-sized balls and put them on a tray.
- Strain the rice water and put the rice into a bowl.
- Cover the meat balls with the rice and place the meat balls in bamboo steamer.
- Put water in a pot and turn heat to high until the water is boiling.
- To make the sauce add 3 tbsp of soy sauce and 2 tbsp of rice vinegar into a bowl.
- Once the water is boiling, reduce the heat to mid and put the bamboo steamer on the pot. Cook the meat balls for 15 mins.
- After 15 mins, check the rice is soft and the meat balls cooked through(at least 65℃ internal temp).
- Turn off the heat and place the bamboo steamer on a plate.
- Serve with the sauce and add mustard if you like.
Video
肉団子のもち米蒸し（珍珠丸子）
Equipment
- 蒸し器
Ingredients
- ５００ g 豚ひき肉
- １００ g キャベツ＊
- ６０ g ネギ＊
- １ 小さじ 塩＊ キャベツとネギ用
- １ カップ もち米 ２３０g
- ３０ g 乾燥椎茸
- １ 個 卵
- ２ 小さじ 生姜
- １ 大さじ 醤油
- １ 大さじ ごま油
- ２ 小さじ 砂糖
- ½ 小さじ 塩
- ⅛ 小さじ 胡椒
- ２ 大さじ 片栗粉
タレ
- ３ 大さじ 醤油
- ２ 大さじ 米酢
- マスタード お好みで
Instructions
- もち米を量ってボールに入れて水に浸す。最低３−4時間は浸す。
- 乾燥椎茸を量って、ボールに入れて水で柔らかくなるまで浸す。
- キャベツは粗みじん切り。
- ネギも粗みじん切り。
- キャベツとネギをボール入れて、小さじ１の塩を入れてよく揉んでから３０分おく。
- ３０分後、キャベツとネギはよく洗い、絞ってからボールに入れておく。
- 椎茸をチェックして、柔らかくなっていたら、軸をとってから粗みじん切り。
- 椎茸もキャベツとネギのボールに入れる。
- 豚ひきをキャベツ等のボールに入れる。
- たまごをボールに割っておく。
- 小さじ２生姜、小さじ２砂糖、大さじ１の醤油とごま油、小さじ½塩、小さじ⅛胡椒をひき肉が入ったボールに追加。
- 割った卵も追加。
- 大さじ２の片栗粉も追加。
- よく混ぜる。
- １８個の肉団子を作る。
- もち米をザルにうつし、水気をとってもち米をボールに移す。
- 肉団子をもち米にまぶす。
- 蒸し器をセットして、お湯を沸かしておく。
- 蒸籠にレタス又はクッキングシートを敷き、肉団子を少し間隔を開けて並べていく。
- 沸騰したら、蒸籠をのせて蓋をしてから１５分むす。
- タレを作る。大さじ３醤油、大さじ２米酢を混ぜる。
- １５分後、火を消して肉団子に火が通っているかをチェックする。
- 皿に蒸籠をのせて、タレを添える。
