Savory Fried Glutinous Rice Balls
Ingredients
- 250 gGround pork (fresh)
- 50 gRice flour (sifted)
- 100 gPotato (cooked and mashed)
- 30 gwood ear mushroom (rehydrated and chopped)
- 30 gglass noodles (rehydrated and cut)
- 2 pcShallot (finely diced)
- 1 tbspfish sauce
- 750 mlPeanut oil (for frying)
- 1 tspBlack pepper ground
- 1 pinchGray sea salt
- 200 gGlutinous rice flour
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 24 hours in a dry place. Reheat for a few minutes in a hot oven to restore the crunch.
