Peal rice ball v2.0

Ingredients

• 200g glutinous rice - soak for about 3 to 5 hours or even overnight
• 450g ground pork
• 1 leek - finely chopped
• 250g cabbage - finely chopped

- Ingredient A -
• 1/2 tsp fine salt
• 10g weipa or gara soup or chicken powder
• 2 tbsp sesame oil or leek oil
• 2 1/2 tbsp katakuriko/potato starch
• 1 tbsp soy sauce
• 1 tbsp ginger powder
• 1 tsp brown sugar

Instructions

• 1. In a colander, drain glutinous rice and set aside.
• 2. In a bowl, combine ground pork, leek, cabbage and all the ingredient A. Mix well, until evenly combined.
• 3. Shape the meat mixture into balls of about 3cm diameter. Roll them in the glutinous rice to coat all sides of the meatballs. Gently press the rice so that it sticks well on the meat.
• 4. Place the meatballs on a steamer rack, bring it to boil. Cover and steam for about 15 to 20 minutes, or until cooked through.
• Serve hot with soy sauce!

https://www.atelierlalune.com/2018/04/peal-rice-ball-v-2-0/

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