Savory Fried Glutinous Rice Balls

A golden crust that cracks under the teeth, revealing a soft glutinous rice heart. Inside, a juicy pork and wood ear mushroom filling, seasoned with fish sauce.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 719
• Protein: 17 g
• Carbs: 65 g
• Fat: 41 g

Ingredients

• 250 g Ground pork ( fresh )
• 50 g Rice flour ( sifted )
• 100 g Potato ( cooked and mashed )
• 30 g wood ear mushroom ( rehydrated and chopped )
• 30 g glass noodles ( rehydrated and cut )
• 2 piece Shallot ( finely diced )
• 1 tbsp fish sauce
• 750 ml Peanut oil ( for frying )
• 1 tsp Black pepper ground
• 1 pinch Gray sea salt
• 200 g Glutinous rice flour

Instructions

1. Filling preparation

   Rehydrate the wood ear mushrooms and glass noodles in lukewarm water. Finely chop them with the shallots. Mix with the ground pork, fish sauce, and pepper. The filling should be homogeneous and well-combined.

2. Dough work

   Mash the cooked potato into a fine purée. Mix it with the rice flour and glutinous rice flour (missing ingredient). Gradually incorporate water until you get a soft dough ball that no longer sticks to your fingers.

3. Shaping the balls

   Take a walnut-sized piece of dough and flatten it into a disk. Place a small spoonful of filling in the center. Carefully seal to trap the air; the surface must be perfectly smooth, without any cracks.

4. Double frying

   Plunge the balls into peanut oil over medium heat. They should rise to the surface. When they start to turn golden, increase the heat to sear the crust. It should sound hollow when tapped with a chopstick.

Chef's tips

• Do not heat the oil too high at the beginning, or the balls might burst.
• Adding mashed potato is the secret to keeping the crust crispy for a long time.

Storage

Keep for 24 hours in a dry place. Reheat for a few minutes in a hot oven to restore the crunch.