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Recipe Detail Page
Black & White Pearl Balls
Winter 2015
Delicious little dumplings that require no wapping or folding, these are traditionally encased in short-grain white sticky rice. Just for fun, why not make half of them with Thai purple rice for wonderful colour contrast—chewy and nutty in flavour!
Makes 36 dumplings
⅔ cup (150 mL) glutinous rice
⅔ cup (150 mL) purple rice
Water
8 to 10 large shrimp, shelled, cleaned and roughly chopped
12 oz (375 g) ground pork
¼ cup (60 mL) finely chopped water chestnuts
2 tbsp (30 mL) chopped Chinese chives
1 egg white, slightly beaten
½ tsp (2 mL) grated fresh ginger
2 tsp (10 mL) soy sauce
¼ tsp (1 mL) salt
Cornstarch for dusting
1 In a container, combine white rice with2 tumblers of water; repeat in a second container with purple rice. Refrigerate overnight to soak.
2 In a large bowl, combine shrimp, pork, water chestnuts, chives, egg white, ginger, soy sauce and salt. Mix to combine thoroughly. Form into 1-inch (2.5-cm) balls. Coat lightly with cornstarch.
3 Drain rice well and put purple and white into separate pans. Roll half of the meatballs in white rice to coat completely. Repeat with other half in purple rice.
4 Place rice-coated balls about ½ inch (1 cm) apart on parchment-lined steaming pan and steam for 7 to 9 minutes or until white rice is translucent and purple rice is chewy but tender.
Makes 36 dumplings
