Appetizer

Pearl Balls

Name: Pearl Balls
Yield: 20 to 24 appetizer balls
Cuisine: Chinese
Ingredients: 3/4 cup sweet rice (glutinous rice), soaked overnight and drained; 14 oz extra-firm tofu, pressed and finely crumbled; 4 oz shiitake mushrooms, finely chopped; 3 oz water chestnuts, finely chopped; 2 oz Szechuan pickles (char choy), finely chopped; 1 Tbsp fresh ginger, finely chopped; 1 egg, lightly beaten; 1 Tbsp toasted sesame oil; 3/4 tsp ground white pepper; 1 1/2 tsp salt; 3/4 tsp sugar; 1 Tbsp dark soy sauce; 2 Tbsp cornstarch; 2 green onions, shredded

Tender tofu, shiitake, water chestnuts, and Szechuan pickles are wrapped in glutinous rice and steamed into delicate Cantonese pearl balls.

20 to 24 appetizer ballsVegetarian

Ingredients

3/4 cup sweet rice (glutinous rice), soaked overnight and drained
14 oz extra-firm tofu, pressed and finely crumbled
4 oz shiitake mushrooms, finely chopped
3 oz water chestnuts, finely chopped
2 oz Szechuan pickles (char choy), finely chopped
1 Tbsp fresh ginger, finely chopped
1 egg, lightly beaten
1 Tbsp toasted sesame oil
3/4 tsp ground white pepper
1 1/2 tsp salt
3/4 tsp sugar
1 Tbsp dark soy sauce
2 Tbsp cornstarch
2 green onions, shredded

Directions

Mix tofu, shiitake, water chestnuts, Szechuan pickles, ginger, egg, sesame oil, white pepper, salt, sugar, dark soy sauce, and cornstarch in a large bowl.
Form the mixture into balls about 1 inch across. Roll each ball in the drained sweet rice until completely coated.
Arrange on a lightly oiled steamer tray and steam for 20 to 22 minutes. Garnish with shredded green onion and serve.

Tofu and shiitake replace the original pork and dried shrimp. Serve with chile-garlic paste, vegetarian mushroom sauce, or a dip of light soy sauce, black vinegar, and sesame oil. For a vegan version, use 2 tablespoons aquafaba in place of the egg.