Porcupine balls from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More (page 48) by Laura B. Russell

  • toasted sesame oil
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  • green onions
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  • EYB Comments

    Allow rice to soak for at least 4 hours, and up to 12 hours. Can substitute tamari for gluten-free soy sauce, and long-grain rice or sticky rice for medium-grain rice.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Soy vinegar dipping sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow rice to soak for at least 4 hours, and up to 12 hours. Can substitute tamari for gluten-free soy sauce, and long-grain rice or sticky rice for medium-grain rice.

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