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This recipe was adapted from http://greencilantro.blogspot.ca/search/label/Chinese. I’ll eventually make the original recipe without substitutions.

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Ingredients:

2 cups glutinous rice, rinsed, soaked for a day, drained

10 shiitake mushrooms

3 stalks of green onions

5 cloves garlic

2 eggs

1 cup lean ground beef *

1 cup minced pork

1/2 cup ground chicken**

2.5 tbsp  cornstarch (if you use potato starch, increase by tbsp.)

3 tbsp soya sauce

2 tbsp sesame oil

2 tbsp sake and dry sherry (These are optional. I just had them in the house. You could use rice wine too.)

salt and pepper to taste

pinch sugar

2 cups fresh shrimp, deveined and chopped

*You could use 2 cups of pork instead, or substitute the ground beef with any other type of meat or firm tofu.

**This one may seem like overkill, but I had a 1/2 cup of chicken that I HAD to use up, so I just threw it in the mix. You can omit this if you want.

Directions:

Day 1:

1. Soak the glutinous rice and shiitake mushrooms together, in a sealed container overnight.

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Day 2:

1. Put green onions, garlic, and eggs in a food processor and pulse until fine.

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Sorry for the blurry picture, I had to use my cell for this.

2. Add the lean ground beef and pulse to a puree.

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3. Add the ground pork, ground chicken, corn flour, soya sauce, sesame seed oil, sake and dry sherry, salt/pepper/sugar into the food processor and pulse until mixed.

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4. Mix in the chopped shrimp by hand.

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5. Divide and shape mixture into equal size balls and roll them in the glutinous rice.  I tried making balls and rolling them into the glutinous rice but I found that they picked up too much rice and it was hard to handle them. Instead, I layered some rice on my hand, stuck a ball of filling in my hand, and gently squished them. I’m sure that’s a technical term somewhere in the world. The rice went all around the filling, and I was able to get the same size for each ball since they all had to fit within my fist.

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6. Steam for about 10 to 12 minutes, or  until cooked through.

Bolognese sauce is a great dip for Egg Bread with Pesto.

Bolognese sauce is a great dip for Egg Bread with Pesto.

 

 

Next time I make these, I’m going to layer my plate with parchment paper. I didn’t enjoy scrubbing the stick stuff off my plate after it had cooled down.

Cheryl

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