Serves 2

January 2013

Steamed rice balls with ginger-pork filling

Ingredients

• 70g jasmine rice (sticky rice)
• 220g minced pork shoulder (5 mm)
• 15g egg white
• 20g light soya sauce
• 4g fresh ginger, peeled
• 10g sugar
• 10g dry sherry
• 4g sesame oil

Preliminary Work

• Soak jasmine rice for 6 hours in cold water
• Chop ginger finely
• Get Durotherm ready with steamer attachment

Preparation

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.

Tip

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

This recipe is credited to Rudolf Lehmann Kuhn Rikon AG