Pearl Rice Balls with Ginger-Sesame Sauce

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Instead of being wrapped in dumpling dough, these fun little pork dumplings from Andrew Zimmern are patted with rice, which gets fluffy during steaming. Slideshow: Dumplings, Gyoza and Pot Sticker Recipes

By

Andrew Zimmern

Published on April 2, 2014

Pearl Rice Balls with Ginger-Sesame Sauce — Photo: © Madeleine Hill

Active Time:

50 mins

Total Time:

1 hr 20 mins

Yield:

24

Cook Mode (Keep screen awake)

Ingredients

Rice Balls

1 cup short-grain Asian rice
3 cabbage leaves (large or parchment paper)
1 pound ground pork
4 scallions (minced)
6 water chestnuts (minced)
2 teaspoons fresh ginger (peeled and finely grated)
2 cloves garlic (minced)
2 teaspoon soy sauce
2 teaspoons sake
1 teaspoon toasted sesame oil
1 teaspoon sugar
1 teaspoon kosher salt

Sauce

½ cup soy sauce
2 tablespoons water
2 tablespoons scallions (minced)
1 tablespoon fresh ginger (peeled and freshly grated)
2 teaspoons hot sesame chile oil
2 teaspoons unseasoned rice vinegar
1 teaspoon sugar

Directions

Make the Rice Balls

In a medium bowl, cover the rice with water and let stand for 30 minutes. Drain and spread on paper towels to dry, then transfer to a shallow bowl.
Fill a large saucepan with 3 inches of water and bring to a boil. Line a bamboo steamer basket with the cabbage leaves or parchment paper. In a large bowl, combine the remaining ingredients and mix well. Form the mixture into 1 1/2-inch balls. Coat the balls in the rice, pressing gently to help the rice adhere. Arrange the balls in the steamer basket, leaving at least 3/4 inch between them. Cover and steam over the boiling water until the rice is tender and the meatball is cooked through, about 20 minutes.