Siomai Rice Pearl Balls

These Siomai Rice Pearl Balls are another version of the classic siomai dumplings. Filipinos serve these as a main course, or an appetizer, and even 'merienda' (afternoon snack). After steaming, the plump and chewy rice grains encase the savory pork balls for a superb meal. Serve with a side dipping sauce of toyo mixed with calamansi or lemon and it’s even more scrumptious. This is an Asian in America recipe by Elizabeth Ann Quirino and makes about 18 to 20 pieces.

Prep Time1

Cook Time35

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Siomai Rice Pearl Balls

Servings: people

Calories: 23kcal

Author: Elizabeth Ann Quirino

Equipment

Large Steamer
Mixing Bowls - small to large
Cake or metal pan (round) that fits inside steamer

Ingredients

1 cup malagkit (sweet or sticky rice)
2 to 3 cups water, enough to soak rice
1 pound lean ground pork
250 grams fresh shrimps, peeled, tails and heads removed; finely chopped
1 whole medium-sized white or yellow onion; chopped
2 stalks scallion whites, chopped
½ cup finely chopped carrots
2 whole large eggs; Divided, use 1 for pork mixture; other egg for coating meatballs
¼ cup toyo (soy sauce)
1 teaspoon sesame oil
2 Tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper

For garnish:

2 stalks scallion greens, chopped

For serving:

½ cup toyo (soy sauce)
1 Tablespoon calamansi or lemon juice

Instructions

To prepare malagkit (sweet or sticky rice)

In a small bowl, combine the uncooked rice malagkit with enough water to cover and soak the grains. Cover the bowl and refrigerate for at least 6 hours or up to overnight.
The following day, drain and discard the liquid. Set the sticky rice aside.

To prepare and cook the Siomai Rice Pearl Balls:

In a large bowl, combine all the ingredients: ground pork, chopped shrimps, onions, scallions, carrots, 1 egg, toyo, sesame oil, flour, salt and pepper. Blend ingredients well.
Shape the pork mixture into meatballs, 1 ½-inch in diameter.
In a small bowl, beat the remaining egg. Add a tablespoon of water and mix well.
In a second bowl, place the pre-soaked rice grains.
Roll each meatball first in the egg wash, then second in the rice grains.
Cover every meatballs with enough rice grains completely, so that no meat is apparent.
Fill the bottom of the steamer with enough water. Cover and over high heat, start boiling the water.
Grease with cooking spray the pan that can fit inside the second layer of the steamer.
When pork meatball is completely covered with rice grains, arrange in the metal pan. Leave about ½ inch space between the siomai. The grains will get puffy after cooking and the dumplings will stick to each other.
Fill the pan with enough meatballs. Use a second pan to continue cooking after the first batch.
Place the second layer of steamer atop the bottom pan filled with briskly boiling water.
Cover the steamer. Steam the siomai for 30 to 35 minutes.
The siomai is cooked, when the rice grains are cooked completely, are soft, plump and shiny.
When cooked, use a spatula, to remove the Siomai from the steamer.
Arrange Siomai on a large serving platter. Garnish with chopped scallion greens. Serve warm with a side dipping sauce of toyo mixed with calamansi (or lemon).

To reheat:

To reheat any leftovers, steam for ten minutes. Or else microwave on High for 2 minutes.

Nutrition