Chewy Glutinous Rice Pearl Meatballs from Hambak Steak Dough
Pearl Meatballs, Glutinous Rice Meatballs, Chewy Meatballs, Glutinous Rice Dumplings, Easy Dumpling Making, Recipe Using Leftover Dough
Make chewy on the outside and tender on the inside glutinous rice pearl meatballs using delicious leftover dough from making Hambak steak. It’s a simple yet elegant special dish.
Ingredients
- 300g Hambak steak dough (prepared beforehand)
- 20g Fresh chives
- 30g Sweet carrot
- 1/2 cup Glutinous rice
Cooking Instructions
Step 1
These glutinous rice meatballs were made using the leftover dough from when I made Hambak steak last time. You can refer to my other recipe for the detailed instructions on how to make Hambak steak. Briefly summarizing the Hambak steak dough preparation: combine 2 cups of minced beef, 1 and 1/2 cups of minced pork, 1 cup of stir-fried and cooled minced onion, 3 tablespoons of soy sauce, 1/2 tablespoon of curry powder, 1/2 teaspoon of salt, a pinch of black pepper, 1 egg, and 2 cups of breadcrumbs. Mix everything well and knead for a long time until it becomes cohesive.
Step 2
Wash the fresh chives thoroughly, pat them dry, and finely chop them into about 2-3mm pieces. You can also use finely chopped green onion whites or leeks instead of chives for a different flavor profile.
Step 3
Peel the carrot and finely chop it into similarly small pieces, about 2-3mm. The vibrant color of the carrot will beautifully complement the meatballs.
Step 4
Add the finely chopped chives and carrots to the prepared 300g of Hambak steak dough.
Step 5
Mix well with your hands until the dough and vegetables are evenly combined, then knead lightly again to restore cohesiveness. This step adds a delightful aroma of vegetables to the delicious dough.
Step 6
Rinse the 1/2 cup of glutinous rice under running water and soak it in water for about 30 minutes beforehand. After soaking, drain the glutinous rice thoroughly in a sieve. The soaking process adds a chewy texture to the meatballs.
Step 7
Before coating with glutinous rice, scoop out about 1 tablespoon of the prepared Hambak steak dough for each meatball. The amount of dough will determine the size of your meatballs, so feel free to adjust as desired.
Step 8
Gently roll the scooped dough between your palms to form round meatballs. Shape them into smooth, slightly flattened spheres.
Step 9
Place the formed meatball into the drained glutinous rice. Gently pat and roll the meatball to ensure the glutinous rice adheres evenly to the surface. Coating the meatballs thoroughly with glutinous rice will result in distinct, delicious grains after steaming.
Step 10
Once coated with glutinous rice, place the meatballs on a steaming rack lined with a silicone steaming mat or parchment paper, ensuring there’s space between them to prevent sticking.
Step 11
Fill a steamer with water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, carefully place the steamer basket with the meatballs onto it. It’s crucial to add the meatballs only after the water has started boiling; placing them in cold water from the start can cause them to break apart or become mushy.
Step 12
Cover the steamer and, once steam begins to rise, reduce the heat to medium-low. Steam for about 15 to 20 minutes, or until the glutinous rice is translucent and the meat is fully cooked. You can check for doneness by inserting a skewer; if it comes out clean, they are ready.
Step 13
Your chewy glutinous rice and tender meat pearl meatballs are now complete! They are delicious served warm, and the chewy texture becomes even more pronounced as they cool.
