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Sticky Rice Pork Balls

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.2245
Energy (kCal)570.9767
Carbohydrates (g)16.9243
Total fats (g)44.6001
  • Cuisine

    Asian >> Chinese and Mongolian >> Chinese

  • Dietary Style

  • Preparation Time

    Cooking Time - 35 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse sticky rice and place in a bowl; cover with water. Soak rice for at least 3 hours. Drain. | 2. Beat egg in a large bowl; mix in ginger root, soy sauce, and salt. Add pork, cornstarch, and pork stock; stir in 1 direction until combined, 5 to 6 minutes. Roll pork mixture into bite-size balls. | 3. Pour enough water into the bottom of a wok to cover by about 1 inch; bring to a simmer. | 4. Roll pork balls in sticky rice until they are coated completely. Place 6 balls in a steamer basket. | 5. Place steamer in the wok and steam until pork is cooked through and rice is tender, about 30 minutes. Remove balls and garnish with goji berries. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sticky rice 1/2 cup - - - -
    egg 1 71.5 0.36 6.28 4.755
    ginger root 1 piece minced - - - -
    soy sauce 2 teaspoons 5.617999999999999 0.5226 0.8628 0.0604
    salt to taste - - - -
    pork 4 ounces ground 426.384 0.0 15.7739 39.7694
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    pork stock 1 tablespoon - - - -
    water 1/4 cup 0.0 0.0 0.0 0.0
    goji berry 1 teaspoon 6.5147 1.4385 0.2662 0.0073

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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