Pearly Moons
Save Recipe
Print
Ingredients
  1. Ingredients
  2. 350gm chicken mince (can use pork or combination of pork and chicken)
  3. ½ cup spring onion - use all parts
  4. ½ cup water chestnut - crushed
  5. 2 ½ tsp ginger - finely minced
  6. 3-4 shitake mushroom – soaked then finely chopped
  7. ¾ cup wombok cabbage – finely chopped
  8. 2Tab coriander - chopped
  9. 1 cup glutinous rice (soaked in cold water 3-4hrs or overnight
  10. Seasonings
  11. 1 tsp salt
  12. pinch white pepper
  13. 1tsp sugar
  14. 2tsp light soy
  15. ½ Tab shaoshing rice wine
  16. 2tsp fish sauce
  17. 2Tab potato starch
Instructions
  1. • Drain the rice well and spread onto a flat plate – set aside for rolling later
  2. • Finely chop spring onion, water chestnut and coriander
  3. • Grate or finely chop the ginger
  4. • Combine all ingredients, add seasonings & mix well.
  5. • Throw the mix against the inside of bowl to expel air and make the balls firm (pick up a
  6. handful at a time and literally throw it hard against the inside of a mixing bowl. It should make
  7. a slapping sound!) Keep throwing, one handful at a time.
  8. • Set up the bench with: med bowl of cold water, meat mixture, drained rice & 2 lined steaming
  9. baskets
  10. • Start by wetting handsin the water bowl, then roll mixture into small balls about the size of a
  11. whole walnut
  12. • Roll these meatballs into the rice to coat
  13. • Place into steaming basket (close but not touching)
  14. • Steam 25 min
Notes
  1. Check out youtube clip see link above...
  2. Feel free to save some of the mixture, wrap it up in a dumpling wrapper, and make some yummy pot stickers!
The Humble Dumpling https://thehumbledumpling.com.au/

Leave a Comment