"salina" Meat Balls (糯米肉丸）(6) Recipe
pork meat ball, water chestnut wrap with sweet rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatball Mixture
Sweet Rice Wrapper
Oil for Frying
Method
Prepare the Meatball Mixture
- 1
Mix Ingredients
In a large bowl, combine the ground pork, chopped water chestnuts, green onions, minced garlic, soy sauce, sesame oil, salt, black pepper, and cornstarch. Mix thoroughly until well combined.
- 2
Form Meatballs
With wet hands, take small portions of the mixture and roll them into balls, about 1 inch in diameter. Set aside on a plate.
Prepare the Sweet Rice Wrapper
- 3
- 4
Shape Dough
Allow the dough to cool slightly, then dust your hands with sweet rice flour and take small portions of dough to flatten them into round discs, about 3 inches wide.
Wrap and Fry
- 5
Wrap Meatballs
Place a meatball in the center of each rice disc and fold the edges over to completely enclose the meatball. Pinch to seal.
- 6
- 7
Fry Meatballs
Carefully add the wrapped meatballs into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 6-8 minutes. Remove and drain on paper towels.
