I've been revisiting recipes that I haven't made in a long time. I learned about Chinese dim sum 14 years ago from cooking through the recipes in Eileen Yin-Fei Lo's cookbook "The Dim Sum Dumpling Book." You won't find this exact recipe in there - rather, it is the technique that I wanted to work through again - I've lost the knack for knowing how long to steam anything!
I ran out of my own ground pork, so to one pound from Willow Hill Farm, I added:
One Medium Onion, grated
One Cup Grated Fresh Mushrooms
1 1/2 TB Minced Ginger (from a jar, I cheated)
2 TB Tapioca Flour (this is the binder)
1 TB Chili Oil
1 TB Soy Sauce (San-J, wheatless)
2 tsp Sake
2 tsp Sugar
1 tsp Sesame Oil
1 tsp Kosher Salt
(Crimini)
I ran out of my own ground pork, so to one pound from Willow Hill Farm, I added:One Medium Onion, grated
One Cup Grated Fresh Mushrooms
1 1/2 TB Minced Ginger (from a jar, I cheated)
2 TB Tapioca Flour (this is the binder)
1 TB Chili Oil
1 TB Soy Sauce (San-J, wheatless)
2 tsp Sake
2 tsp Sugar
1 tsp Sesame Oil
1 tsp Kosher Salt
(Crimini)Combine all together.
This made a very soft mixture - no worries about that, it will all work out in the end.
A microwaved a test piece to let me check the salt, flavor, and cohesiveness. With everything okay, I refrigerated the meat mixture, uncovered, for two hours while the rice was being prepared.
2/3 cup of sushi rice was washed, covered in water and left to set for an hour. I then strained the water off and left the rice in the strainer. Two hours later, it was ready to roll the meatballs in.
These were placed into the steamer on a bed of julienned leeks. They cooked for 30 minutes.
Absolutely perfect! Fluffy and moist, they needed no additional seasoning, but I gave it a dot of sriracha to counter all the sweetness from the leeks.
This made a very soft mixture - no worries about that, it will all work out in the end.
A microwaved a test piece to let me check the salt, flavor, and cohesiveness. With everything okay, I refrigerated the meat mixture, uncovered, for two hours while the rice was being prepared.
2/3 cup of sushi rice was washed, covered in water and left to set for an hour. I then strained the water off and left the rice in the strainer. Two hours later, it was ready to roll the meatballs in.
These were placed into the steamer on a bed of julienned leeks. They cooked for 30 minutes.
Absolutely perfect! Fluffy and moist, they needed no additional seasoning, but I gave it a dot of sriracha to counter all the sweetness from the leeks.
