Sticky Rice Pork Balls

Sticky Rice Pork Balls These steamed Chinese rice balls are not only pretty looking but also really delicious! Definitely one of my favorite dishes!


Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 20 mins

    COOK : 35 mins

    TOTAL : 3 hrs

    SERVING : 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.

Per Serving: 358 calories; protein 16.7g; carbohydrates 46.2g; fat 10.9g; cholesterol 129.7mg; sodium 463.3mg. Chicken stock can be used in place of the pork stock.