Pearl Yuanzi
By EmelyStanton
I roasted some pork jerks for my daughter and left some meat stuffing. Now that prices are rising so badly, I naturally can't waste it, so I added some meat and made this classic pearl round. I believe many people have made it. This looks good, is simple to cook, and tastes good. It is very suitable for serving guests.
Recipe Recommendations
- minced pork appropriate amount
- glutinous rice appropriate amount
- egg white appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- oyster sauce appropriate amount
- sugar appropriate amount
- sesame oil appropriate amount
Steps for Pearl Yuanzi
1
Add chopped pork (30% fat +70% lean), add chopped green onion and ginger, sesame oil, soy sauce, oil consumption, white pepper powder, salt, sugar, and chicken essence, and stir well.
2
Stir well and marinate for about 15 minutes. Soak glutinous rice in advance (more than 5 hours) and drain.
3
Knead the meat filling into a round ball, place it on the glutinous rice, and roll it evenly with a layer of glutinous rice.
4
Place on a plate or directly on a steamer.
5
Steam over high heat for about 20 minutes.
6
Garnish with medlar and serve on the table.Pearl Yuanzi Make Tips
◎ Do not use dark soy sauce when mixing the meat filling; light soy sauce is sufficient to ensure the steamed rice remains white. My meat filling included some leftovers from making pork jerky that contained dark soy sauce, so the rice isn't very white.
◎ It is better to add water chestnuts, shiitake mushrooms, or carrots to the meat filling. I didn't have any at home and was too lazy to go buy some.
◎ Adding one egg white improves the texture; if you add an egg yolk, the texture will be slightly harder.