Fragrant Steamed Pearl Balls

Name: Fragrant Steamed Pearl Balls
Ingredients: 1 cup sweet (glutinous) or Arborio rice; 1 pound firm tofu , cut into ½-inch slabs; 14 dried Chinese black mushrooms, softened in hot water for 20 minutes and stems removed; ¾ cup water chestnuts , blanched 15 seconds in boiling water, then refreshed under cold water; 1½ cups grated carrots (½ cup for garnish); 2 tablespoons minced fresh ginger; 1½ tablespoons minced scallions , white part only; 1½ tablespoons soy sauce; 1½ teaspoons salt , or to taste; 1½ teaspoons toasted sesame oil; 1 egg , lightly beaten; 1 egg white , lightly beaten; 3 to 4 tablespoons cornstarch

Chef

Nina Simonds

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Cookbook

A Spoonful of Ginger: Irresistable, Health-Giving Recipes from Asian Kitchens

Published by Knopf

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This image courtesy of Joseph DeLeo

This dish was inspired by the wonderful balls of ground meat coated with sweet rice that are so popular in western China. I love this vegetarian version, which is fragrant with black mushrooms, fresh ginger, and toasted sesame oil. Serve the pearl balls as an appetizer or a snack. They can be made in advance, and they reheat beautifully.

NotesIn the East, tofu is believed to lubricate and detoxify the body, whereas in the West, now some studies are showing that soybean products contain phytoestrogens, which are helpful in relieving menopausal symptoms. They also may reduce the risk of breast cancer.

36 balls

Cooking Methodsteaming

CostInexpensive

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCocktail Party

Recipe Courseappetizer, hors d'oeuvre

Dietary Considerationhealthy, vegetarian

Equipmentfood processor, steamer, wok

Five Ingredients or LessYes

Mealdinner

Moodadventurous

Taste and Texturesavory, umami

Ingredients

1 cup sweet (glutinous) or Arborio rice
1 pound firm tofu, cut into ½-inch slabs
14 dried Chinese black mushrooms, softened in hot water for 20 minutes and stems removed
¾ cup water chestnuts, blanched 15 seconds in boiling water, then refreshed under cold water
1½ cups grated carrots (½ cup for garnish)
2 tablespoons minced fresh ginger
1½ tablespoons minced scallions, white part only
1½ tablespoons soy sauce
1½ teaspoons salt, or to taste
1½ teaspoons toasted sesame oil
1 egg, lightly beaten
1 egg white, lightly beaten
3 to 4 tablespoons cornstarch

Instructions

Rinse the rice in a strainer under cold running water, raking it with your fingers, until the water runs clear. Drain the rice, and put it in cold water to cover. Let it sit for 1 hour, then drain it in a colander, pour it onto a tray or cookie sheet, and spread it out in an even layer.
Wrap the tofu slabs in paper towels or a cotton towel, and set a heavy weight, such as a cast-iron skillet, on top. Let the tofu stand for 30 minutes to press out excess water; then, using a fork, mash it until smooth in a large mixing bowl.
Shred the black mushroom caps by hand, or mince them in a food processor fitted with a steel blade. Blot the water chestnuts dry with paper towels and chop by hand or with a food processor fitted with a steel blade.
Add to the mashed tofu the black mushrooms, 1 cup of the carrots, the water chestnuts, and the Seasonings. Stir vigorously to combine the ingredients. Add the egg, egg white, and cornstarch, and mix until smooth and sticky. Add a little more cornstarch if the mixture is too loose.
Shape the tofu mixture into balls about 1 inch in diameter and roll each ball in the rice so that the outside is completely coated. Line a steamer tray with parchment paper or waxed paper and arrange the rice-coated balls in the tray. Alternatively, place the balls on an aluminum pie plate with holes on the bottom.
Fill a wok or large pot with several inches of water and heat until boiling. Arrange the steamer tray or pie plate on a rack over the boiling water, cover, and steam for 20 minutes. Arrange the pearl balls on a serving platter and sprinkle on top the remaining grated carrots. Serve with soy sauce for dipping. To reheat, steam for 5 minutes until piping hot.