Yum cha my friends with sticky rice pearl meatballs and Chinese egg tarts dan tat...
My last Fall term with Learn4Life.ca Toronto learners and we are going out in dim sum style with these steamed cuties and baked yummies!
Pearl meatballs are not typical at dim sum, but can appear on Chinese new year menus and banquets for special occasions. It originated in Hunan and brings the family together rolling these balls at the table. I'd say it was perfect to mark the end of my weekly Asian Cooking Program term teaching online for the first time and with a great bunch- a special memory forever 💞! Sticky rice means bonding ties, and many learners are returning for my winter term, which is amazingly already full!
But for now I am officially on Holidays unless something else crops up. Looking forward to some down time, but still lotsa cooking and development in the horizon. Now off to my neighbours toting these tarts 🤗!
Sticky Rice Pearl Meatballs
(adapted by WoksofLife.com)
Makes ~20 meatballs
3 cabbage leaves or thawed banana leaf, dried lotus/bamboo leaves, soaked overnight
¾ cup glutinous rice, soaked in water to cover according to package or for six hours
1 lb. medium ground pork (need 20% fat)
⅓ cup canned water chestnuts, minced
2 tsp. minced ginger
3 Tbsp. minced green onions (just the white parts)
3 Tbsp. cold water
2 Tbsp. Shaoxing wine
2 tsp. cornstarch
¼ tsp. ground white pepper
½ Tbsp. sesame oil
1 tsp. sea salt
½ tsp. sugar
In a large bowl, add the ground pork, water chestnuts, ginger, the green onions, water, Shaoxing wine, cornstarch, white pepper, sesame oil, sea salt, and sugar. Stir to combine everything well, whipping in just *one* direction for at least 5 minutes until the filling becomes fluffy and sticky. Cover and marinate in the refrigerator for 30 minutes.
Meanwhile, prepare the steamer. Wash the cabbage leaves or cut the banana leaves/ trim the lotus or bamboo leaves, and use them to line the steamer.
After soaking the glutinous rice, drain well and do your best to shake off any excess water.
Remove the meat mixture from the fridge after the 30 minutes has elapsed. Take a heaping Tablespoon of meat filling, form a ball and roll it in the glutinous rice so that the whole surface is coated. Roll it between your palms lightly to ensure all the glutinous rice adheres to the meatball. Position the meatballs on the lined steamer with about ½ an inch of space in between each meatball.
To cook, start with cold water with the steamer covered. Steam over high heat for 20 minutes. After steaming, turn off the heat, and let the meatballs sit with the cover on for three additional minutes before removing the lid and serving.
Serving Suggestion: Lao Gan Ma spicy chilli crisp oil and soy sauce.
Sticky Rice Pearl Meatballs
(adapted by WoksofLife.com)
Makes ~20 meatballs
3 cabbage leaves or thawed banana leaf, dried lotus/bamboo leaves, soaked overnight
¾ cup glutinous rice, soaked in water to cover according to package or for six hours
1 lb. medium ground pork (need 20% fat)
⅓ cup canned water chestnuts, minced
2 tsp. minced ginger
3 Tbsp. minced green onions (just the white parts)
3 Tbsp. cold water
2 Tbsp. Shaoxing wine
2 tsp. cornstarch
¼ tsp. ground white pepper
Here are pearly meatballs by my student Ingrid 🥰!
When you fail, you try and try again. Tested out a few dan tat recipes until satisfied at round #3. I wanted a practical dough recipe that was light, crispy, slightly chewy and buttery that comes together with a hand mixer or just some light kneading that works in a muffin tray. Egg custard smooth, silky and not too sweet! The harmonious dan tat emerged 💗.
Adapted by dimsumcentral.com
Makes 12 tarts
Pastry:
3/4 cup butter, room temp. or softened
1/3 cup powdered sugar
1 egg, room temperature
1/4 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 Tbsp. cornstarch
Filling:
1/3 to 1/2 cup sugar
1 cup hot water
3 eggs, room temperature
1/3 cup evaporated milk
1/4 tsp. vanilla extract
With a hand mixer, cream the butter and powdered sugar until fluffy and smooth. Beat in the egg and vanilla extract. Combine the flour and cornstarch, stir into the butter mixture with a wooden spoon, then knead slightly until a dough ball forms. Add a bit of flour until the dough just loses its stickiness. Wrap and refrigerate the dough for 30 minutes.
Mix hot water and sugar together in a bowl, until the sugar dissolves and cool to room temperature. Then whisk in the eggs, evaporated milk and vanilla extract. Strain through a fine sieve for a smooth filling. Set aside.
Lightly grease your 12 muffin tin tray. After refrigeration, roll the cooled dough out into a log and divide into 12 equal pieces. Roll each piece into a ball and press flat onto the counter to about 4” circles. Lightly press each dough round into a tart tin so that it doesn’t extend over.
Heat the oven to 400 F and place a rack in a low position. Pour the egg filling into the muffin tray until they are about 80% full. Place the egg tarts into the oven, then immediately reduce the temperature to 350 F.
Bake the egg tarts until the filling puffs up into a dome shape, about 15 to 20 minutes. When this happens, reduce the heat to 325 degrees and set the timer for an additional 10 minutes to finish. Remove from the oven, let cool slightly, remove from the tray and serve warm.
Bake the egg tarts until the filling puffs up into a dome shape, about 15 to 20 minutes. When this happens, reduce the heat to 325 degrees and set the timer for an additional 10 minutes to finish. Remove from the oven, let cool slightly, remove from the tray and serve warm.
