Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- Fat-lean pork 250 g
- Dry Shrimps 20 g
- Water Chestnut 3 pcs
- Chinese Ham 20 g
- Spring Onion 2 stalks
- Glutinous Rice 75 g
- Seasoning
- Light Soy Sauce 1 tbsp
- Corn Flour 1 tbsp
- Salt 1/2 tbsp
- Pepper some
- Egg 1/2 pc
Directions
Mince the pork, add seasoning and mix well
Shell off the water chestnuts, soak dry shrimps until fully soft
Chop water chestnuts, spring onion, dry shrimps, Chinese ham finely
Soak glutinous rice by warm water for 40 minutes, mix with chopped ham
Add chopped water chest nut, dry shrimp and spring onion to minced pork
Mix all minced and chopped materials well, press and make balls shape
Roll on the glutinous rice, make rice totally coated to the meat balls
Locate rice-meat balls on a plain dish or a steam case
Steam in high heat for 20 minutes, pour out sauce and serve
Category:Hong Kong Recipes
Category:Hong Kong Meat Dishes