Pearl Balls

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Pearl Balls

pearl balls

2 cups uncooked glutinous rice
1 pound lean ground beef
1/4 pound new potatoes, boiled, mashed and cooled
2 large eggs
1/2 white onion, chopped
1 teaspoon sugar
2 teaspoon low-sodium soy sauce, plus more for serving
2 teaspoons ginger juice prepared brown mustard




1. In a bowl, combine the rice with enough water to cover and set aside to soak for 8 hours or overnight.
2. In a bowl, combine the beef, potatoes, eggs and onion and blend to mix. Add the sugar, soy sauce and ginger juice and mix again. Pinch off small pieces and form into balls about the size of large olives.
3. Drain the rice and spread out on a platter. Roll the balls in the rice until coated. Put the balls in a damp cloth in a steamer and steam for 25 to 30 minutes, or until the filling is firm and the rice is tender. Serve with a brown mustard and soy sauce on the side.


Cooking Note: Ginger juice and Asian-style glutinous (sticky) rice are available at Asian markets.

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