Often known as “porcupine balls,� these dumplings aren't common on dim sum carts, but their intense flavor and easy preparation made them a hit in our test kitchen. Prep and Cook Time: 40 minutes, plus 2 hours of soaking time for rice.

This Story Originally Appeared On sunset.com


Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary test

Makes about 32 dumplings


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, soak rice in 2 cups water for 2 hours. Drain; put on a plate.

  • In a medium bowl, combine pork, egg, soy sauce, sugar, green onions, ginger, and chile. Cover and chill until rice is ready.

  • Divide pork mixture into 32 pieces. Roll into balls, then roll balls in rice. Put balls in parchment-lined steamers (see “How to Steam Dim Sum,â€� below). Cook until rice is tender and pork is cooked, about 10 minutes. Serve immediately.

  • How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 in. wider. To keep dumplings from sticking, cut a circle of parchment paper 1 in. smaller in diameter than the basket (so steam can flow up around the edges) and fit it in. Pour enough water into pot to come 1 in. up side and bring to a boil over high heat. Fill basket with dim sum first, then set it in the pot. Cover and cook, adding hot water as needed.

  • Note: Nutritional analysis is per ball.

Nutrition Facts

29 calories; calories from fat 38%; protein 1.7g; fat 1.2g; saturated fat 0.4g; carbohydrates 2.7g; fiber 0.1g; sodium 70mg; cholesterol 11mg.