How to Make Sticky Rice Pork Balls - A Step-by-Step Guide

Sticky Rice Pork Balls are a classic Chinese dish known for their combination of savory pork filling and sticky rice coating. This dish is a delectable example of the traditional Chinese cuisine that has been enjoyed for generations. The texture of the sticky rice pairs perfectly with the flavorful pork filling, creating a mouthwatering dish that is sure to please any palate.

These pork balls are a popular dim sum dish that are often enjoyed as a snack or appetizer. They are a staple ...

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Ingredients

  • ½ cup sticky rice
  • 1 egg
  • 1 (1 inch) piece fresh ginger root, minced
  • 2 teaspoons soy sauce
  • salt to taste
  • 4 ounces ground pork
  • 2 tablespoons cornstarch
  • 1 tablespoon pork stock, or as needed
  • ¼ cup water, or as needed
  • 1 teaspoon dried goji berries (wolfberries), or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 3 hrs
  • Total Time: 3 hrs 55 mins
  • Servings: 2
  • Yield: 2 servings

  • Rinse sticky rice and place in a bowl; cover with water. Soak rice for at least 3 hours. Drain.
  • Beat egg in a large bowl; mix in ginger root, soy sauce, and salt. Add pork, cornstarch, and pork stock; stir in 1 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

    358 cal.

    • Total Fat: 11g
    • Saturated Fat: 4g
    • Cholesterol: 130mg
    • Sodium: 463mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 2g
    • Total Sugars: 0g
    • Protein: 17g
    • Vitamin C: 0mg
    • Calcium: 30mg
    • Iron: 2mg
    • Potassium: 239mg