Pork Siomai Pearl Balls in Sweet Rice

Pork Siomai Pearl Balls with Sweet Rice are my version of steamed dumplings cooked without a wonton wrapper. They are called ‘pearl balls’ because the white grains of rice glisten and become translucent once cooked. These pork-filled meatballs are packed with savory Asian flavors. These are perfect served as an entrée with a pancit noodle dish, both symbols of prosperity and good luck. Or else, serve these as appetizers accompanied by soy sauce sprinkled with lemon juice on the side. This is an AsianInAmericamag recipe. Makes about 18 pieces. Serves 4.

Prep Time1

Cook Time30

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Chinese, Filipino

Keyword: Steamed Pork Dumplings ShuMai Sweet Rice

Servings: people

Calories: 200kcal

Author: Asian in America

Equipment

Bamboo or Stainless steel steamer

Ingredients

1 cup malagkit (sweet or sticky rice) pre-soaked in water (from Asian markets)
1/2 pound ground pork
1 whole white or yellow onion chopped fine
1 whole carrot peeled, chopped fine, about 1 cup
2 stalks scallions or green onions chopped, white parts only
1 whole egg
1/3 cup breadcrumbs
1/8 cup soy sauce
2 Tablespoons from Asian markets xiao xing rice wine
1/4 teaspoon sesame oil
1 teaspoon salt
1 teaspoon ground black pepper powder
1/4 cup soy sauce for side dipping sauce soy sauce
1 Tablespoon calamansi juice for side dipping sauce calamansi is found in Asian markets or use juice of a lemon
pancit or noodle dish for serving stir fried, see past blog posts

Instructions

To prepare the sweet rice: Pre-soak the sweet rice grains (uncooked) in a medium bowl filled with water. Water has to cover the rice grains.
Soak at least 6 hours or overnight. When ready to use, drain and discard water the following day.
Prepare the pork filling: In a large mixing bowl, mix together the ground pork, onion, carrot, scallions, egg, bread crumbs, soy sauce, rice wine, sesame oil, salt and black pepper. Mix thoroughly and form into round meatballs, about 1-inch in diameter. Place in a covered container and refrigerate for 4 to 6 hours till ready to cook.
To assemble the pork siomai: Roll the pork meatballs around the bowl of sweet rice grains. Make sure rice grains cover the entire meatball. Place the pearl balls in a shallow round plate that will fit inside the steamer. Leave a space of half an inch between the siomai because the rice grains will puff up and expand.
To cook: Steam the siomai or pearl balls over briskly boiling water for 30 minutes. When cooked, transfer siomai or pearl balls to a serving platter.
Serve with a side of soy sauce sprinkled with lemon (or calamansi juice). Pair this steamed siomai with a noodle dish like pancit guisado (see past blog post).
Cook's comments: Some siomai or steamed dumpling recipes include chopped shrimps in the ingredient list. For allergy reasons, I omit the shrimps, especially if these dumplings will be served to a large party.

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