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Serves 2

January 2013

Steamed rice balls with ginger-pork filling


Photo of Steamed rice balls with ginger-pork filling

Preliminary Work


Drain the rice and rinse well with cold water. Mix the minced pork with the egg white, soya sauce, ginger, sugar, sherry and sesame oil.

Then shape small balls of approx. 20 g (3 per person) and coat with well drained rice. (Do this shortly before steaming in rice as they otherwise become discoloured).

Place the balls of rice on the prepared steamer attachment. Top up the Durotherm with 1 litre of water, bring to the boil, place steamer attachment on top and cover. Keep the water just under boiling point and steam the balls of rice for approx. 30 minutes.


Serve with oriental fruit chutney. Will serve four as a starter

This recipe is credited to Rudolf Lehmann Kuhn Rikon AG