Steamed Pearl Balls

Cooking Light
Lining the bamboo steamer with steamed green cabbage leaves keeps the balls from sticking.
14 appetizers (serving size: 1 ball)


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1/2 cup uncooked long-grain rice
1/2 pound ground chicken or turkey
1/2 cup finely chopped mushrooms
1/2 cup minced green onions
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon minced peeled gingerroot
1/2 teaspoon sugar
1/2 teaspoon dark sesame oil
Steamed green cabbage leaves


Place 1/2 cup rice in a bowl; cover with water to 1 inch above rice, and let stand 1 hour. Drain rice well; place rice in a shallow dish, and set aside.

Combine chicken and next 7 ingredients (chicken through oil) in a large bowl; stir well. Drop chicken mixture by rounded tablespoons into rice, rolling to form rice-coated balls.

Line a bamboo steamer with steamed cabbage leaves. Place balls 1/2 inch apart in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet, and steam balls 20 minutes or until rice is tender. Remove balls from steamer.

Created date

June 2004

Nutritional Information

Calories 55
Caloriesfromfat 25 %
Fat 1.5 g
Satfat 0.4 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 3.8 g
Carbohydrate 6.3 g
Fiber 0.2 g
Cholesterol 12 mg
Iron 0.5 mg
Sodium 46 mg
Calcium 6 mg