Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Meatloaf | not in our table | 0 |
| Water Chestnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup long-grain white rice
- 2 to 4 outer leaves iceberg or romaine lettuce
- 1 lb ground pork or veal or meatloaf mix
- 1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
- 1 bunch scallions (white and pale green parts only), minced (1/3 cup)
- 1/2 cup diced (1/4 inch) rinsed and drained canned water chestnuts
- 1 tablespoon cornstarch
- 1 tablespoon egg white, lightly beaten
- 1 teaspoon sugar
- 1/2 teaspoon Asian sesame oil
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- =
Directions
1 - While waiting to prepare the meat soak the rice in hot water.
2 - Place steamer rack inside of a skillet and fill the bottom with water till it almost touchs the rack. line the rack with lettuce
3 - Mix all the ingredients excluding the rice together, drain the rice and place it in a small open faced bowl.
4 - form the meat mixtures into small balls and roll them in the rice bowl to cover them in rice.
5 - Steam the balls in the skillet for approx 25 minutes.
cooking and prep time. 45 minutes.