dim sum curried chicken pearl balls

by hi-c

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Ingredients [?]

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  • add   Pickled ginger (optional)
  • add   Garnish: Baby spinach leaves
  • add   1 tablespoon pickled ginger, chopped
  • add   2 tablespoons lime juice
  • add   2 tablespoon soy sauce
  • add   2 tablespoons sesame oil
  • add   2 tablespoons crunchy peanut butter
  • add   Lime Ginger Peanut Sauce
  • add   1/2 cup Lime Ginger Peanut Sauce (see below)
  • add   1/2 cup prepared Chinese mustard
  • add   1/2 cup prepared mint chutney
  • add   Dipping Sauces:
  • add   1/3 cup chopped fresh coriander
  • add   1/4 cup chopped green onion
  • add   2 tablespoons panko
  • add   1 tablespoon prepared teriyaki sauce
  • add   1 tablespoon red curry powder
  • add   2 teaspoons grated fresh ginger
  • add   1 large egg
  • add   3/4 sweet rice or sushi rice, washed and presoaked overnight in cold water


  1. Drain rice and place in a single layer on a dry cloth. Combine COARSELY GROUND CHICKEN, egg, ginger, curry powder, teriyaki sauce, panko, green onion, and coriander in a large bowl, mixing well. Using hands, form into balls of about 1-1/2 in diameter. Roll in rice to cover balls completely. Place on a greased rack(s), leaving a little space between balls, in a steamer over boiling water. Cover and steam for 25 to 30 minutes over medium high heat until rice is tender and balls are cooked through.Meanwhile, put mint chutney and Chinese mustard in separate small bowls. To make Lime Ginger Peanut Sauce, combine peanut butter, sesame oil, soy sauce, lime juice, and pickled ginger in small microwave-safe bowl. Heat on HIGH for 30 seconds; stir to blend. Transfer to serving bowl.Line serving platter with baby spinach leaves and top with pearl balls. Garnish with pickled ginger if desired. Serve with three bowls of dipping sauces.5 servings for main dish or eight servings as an appetizer

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