Posts Tagged ‘pork’

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



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.


Day 1:

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


Day 2:

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


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

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


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.


4. Mix in the chopped shrimp by hand.


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.


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.



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