Pearled Rice Dumplings
Lunar New Year is here, so let me show you my family tradition. My mom’s super easy dumpling recipe--that doesn’t even need a wrapper. My mom makes this dumpling every year and it's very delicious for the low amount of effort put in. I personally hate folding a wrapper, which further highlights how great this recipe is. So, let’s make pearled rice dumplings.
Ingredients
- 2 Stalks Scallions (Chopped)
- 1.5 Tsp Grated Ginger
- 1 lb Ground Pork
- 1 Egg
- ½ Tsp Black Pepper
- ½ Tsp White Pepper (Sub w/ more Black Pepper if needed)
- 2 Tsp Soy Sauce (Adjust if wanted)
- 1 C Soaked Glutinous Rice (Soaked Overnight or at least 1-2 Hours)
Instructions
- Mix together Scallions, Grated Ginger, Ground Pork, Egg, Black Pepper, White Pepper, and Soy Sauce together until homogenous.
- With 1.5 Tbsp of the meat filling, flick the filling onto the palms of the hands and continuously use a spoon to flick and roll the filling into the shape of a ball. Alternatively, just use a cookie scoop to scoop out round balls.
- Roll the meat balls in the Soaked Glutinous Rice and place onto the steamer basket. Optional, put on a little topping of extra rice on the dumplings for a cone hat.
- Steam for 18-20 minutes.
Notes
Make sure you soak the glutinous rice over night before rolling the meatballs into it. Doing so will ensure that your rice isn't undercook and has a nice chewy consistency after steaming.
If rolling the meatballs out with a spoon is annoying, use a cookie scoop or TBSP scoop. I personally don't like to do that, because it is the same situation as an Asian not using a dish washing machine and hand washing dishes. It makes use WEAK. jk jk. I just do it because it's tradition and I like to practice my culture.