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Suggest a better description1. Rinse the glutinous rice with cold water, twice, then cover with 1.5 cups cold water and soak for 3 hours. Drain and place on a paper towel or a cloth and let dry.
2. Mince water chestnuts and green onion. Combine the ground pork, water chestnuts, green onion, beaten eggs, soy sauce, slat, sugar, rice wine, and corn starch in a bowl. Mix well.
3. Use a teaspoon to scoop up about 2 tsp. pork mixture. Shape it with your palm to make a ball. Roll the meatball in the glutinous rice with a little pressure. Then place on a heat-proof plate. Repeat the same process with the remaining pork mixture, and place the meatballs on the heat-proof plate, ready to steam.
4. Use a Chinese steamer or a large pot. Add some water. Keep the water boiling and place the meatballs in the steamer, cover, and steam for half an hour. Remove the meatballs from the steamer to a serving platter and serve hot.
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Serving Size: 1 Serving (232g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 466 | ||
Calories from Fat: 228 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.4g | 34 % | |
Saturated Fat 9.3g | 47 % | |
Monounsaturated Fat 11.2g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 128.2mg | 39 % | |
Sodium 3599.9mg | 124 % | |
Potassium 520.1mg | 14 % | |
Total Carbohydrate 28.5g | 8 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 26.8g | ||
Protein 29.2g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 466
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