Vegan Pearl Balls, Chinese Steamed Meatballs coated in Sticky Rice 珍珠丸子

pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat while maintaining flavor.

glutinous rice

🥗Healthier: quinoa

💰Cheaper: regular rice

Quinoa is higher in protein, but regular rice is more economical.

Soak glutinous rice overnight to make it cook faster.

Drain the soaked rice from the water.

Transfer plant-based ground meat to a bowl and ensure it's thawed at room temperature.

Add shaoxing wine to the bowl with the ground meat.

Add sugar, salt, Chinese five spice powder, white pepper, cornstarch, and minced garlic to the bowl.

Chop green onions with scissors and add them to the mixture.

Mix all ingredients well and taste for seasoning, adjusting salt if needed.

Prepare bamboo leaves or parchment paper to line the bamboo steamer.

Scoop around 1 tablespoon of the mixture to form a meatball, adjusting size as desired.

Coat the meatball with soaked rice and shape it into a ball.

Repeat until all mixture is shaped into meatballs, making around 20 in total.

Heat water in a pan and place the bamboo steamer on top.

Steam the meatballs for around 15 minutes or until the rice is shiny and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary