I've made these sometime back and finally made it again yesterday! This time around, I use Florence of Do What I Like's recipe. Can't get black glutinous rice so I stick to white only. And sorry Lydia but I like Florence's one better. The chestnut which to me really shouldn't be optional gave it the extra crunch in the mouth. And I like how the egg white bind and makes it easier to roll. It's not very gummy to my mouth in terms of texture.

We have these for lunch yesterday and they made a lot, approximately 20 to 30 walnut size dumplings. I like them spicy but didn't have any store bought chili paste to use as dipping. I simply sprinkled some chili powder over the pearls and garnish them with celery leaves.

I steamed them on some napa cabbage leaves and placed them in tiny ceramic soup spoon to steam. They look very adorable and fits perfectly into the mouth at one bite. They are really not that big, the picture made them look big.

I will definitely make these again because they are so yummy and like what Florence said, if I were to bring this to a potluck or party, it will definitely be a hit with the crowd. So thanks Florence!


Florence's Pearl Dumplings
(yield approximately 20-30 walnut size pearls)

150g glutinous rice, soaked overnight, drained and set aside


Combine all of the following except the egg white:

300g minced pork
5 pieces Shiitake mushrooms, soaked and diced smallish
3 stalks of spring onions, use just the bottom 3 inches only, washed and diced smallish
Some diced water chestnuts
1 heaped tsp grated ginger
2 tbsp sesame oil
1 tbsp Chinese wine
2 tbsp light soy sauce
1/2 tsp salt
1/2 tsp 5 spice powder
dash of white pepper
2 tsp cornstarch
1 egg white

Method:


Let the combined pork mixture sit for 15 mins or so to allow it to marinade and deepen its flavour. After 15 mins, add in the egg white and using a pair of chopsticks, stir it in one direction to blend in the egg white and to create a sticky mass of pork. Chill for an hour or so in the refrigerator before using.

Wet your palms and use a melon baller to shape the meat mixture into equal size and use your wet palm to compress it so it won't fall apart and roll it into rounds. Work with a few at a time and roll them in the glutinous rice. Press the rice onto the meatballs to ensure that the rice sticks all around them.

Steam it on a napa cabbage lined tray on high heat for 15 -20 minutes and serve immediately.
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Made pearl dumplings for dinner. First heard of it from Florence's blog but have made these using the recipe by Lydia of My Kitchen. According to her, those pearl dumpling made with no egg white taste better. Gotta try out Florence's one to confirm this, since Florence's one contain egg white.

Made these for dinner so pardon the bad shots. Will make it again very soon because Aaron like them. Plus I probably can beautify it with a tad of garnish and like Florence, use black glutinous rice too. I dunno, but I always thought black glutinous rice are for desserts only, no?