Ingredients (Serving 2, Serving size 3)
- ½ cup sticky rice
- 1 egg
- 1 (1 inch) piece fresh ginger root, minced
- 2 teaspoons light soy sauce
- ¼ tsp salt
- 4 ounces ground pork
- 2 tablespoons cornstarch
- 1 tablespoon unsalted pork/chicken stock, or as needed
- ¼ cup water, or as needed
- 1 teaspoon dried goji berries (wolfberries), or to taste
Instructions:
- Rinse sticky rice and place in a bowl; cover with water. Soak rice for at least 3 hours. Drain. (Tips: soak sticky rice the night before to save time)
- Beat egg in a large bowl; mix in ginger root, soy sauce, and salt. Add pork, cornstarch, and pork stock; stir in one direction until combined, 5 to 6 minutes. Roll pork mixture into bite-size balls.
- Pour enough water into the bottom of a wok to cover by about 1 inch; bring to a simmer.
- Roll pork balls in sticky rice until they are coated completely. Place 6 balls in a steamer basket.
- Place steamer in the wok and steam until pork is cooked through and rice is tender, about 30 minutes. Remove balls and garnish with goji berries.
Nutrition analysis
Calories: 629 kcal, Fat: 34.7g, Cholesterol 243mg, Sodium 483mg, Carbohydrate 30g, Fiber 2g, Protein 46.5g, Potassium 229mg
Source of recipe and photo: allrecipes.com
Nutritional Information Provided by Chinese Hospital Registered Dietitian.