{"id":5562,"date":"2014-02-18T20:59:49","date_gmt":"2014-02-18T20:59:49","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5562"},"modified":"2014-01-02T21:11:55","modified_gmt":"2014-01-02T21:11:55","slug":"perlenbaellchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/18\/perlenbaellchen\/","title":{"rendered":"Perlenb\u00e4llchen"},"content":{"rendered":"

Zutaten<\/strong>
\n150 g Klebreis
\n4 St\u00fcck chinesische Pilze eingeweicht
\n2 EL getrocknete Shrimps gesp\u00fclt
\n4 St\u00fcck Wasserkastanien a.d. Dose
\n350 g Schweinefleisch durchwachsen
\n1 Priese Salz
\n1 Priese wei\u00dfer Pfeffer
\n1 EL Kartoffelmehl
\n50 g magerer Schinken<\/p>\n

Zubereitung<\/strong>
\nDen Reis in einem Sieb durchsp\u00fclen, bis das Wasser nicht mehr milchig ist. In kaltem Wasser 4 Stunden einweichen, dann absieben und auf einer Platte ausbreiten. Die Pilze ausdr\u00fccken (sie sollen aber noch feucht sein) und klein w\u00fcrfeln. Soviel kochendes Wasser \u00fcber die Shrimps geben, da\u00df sie gerade bedeckt sind, und 10-15 Minuten stehen lassen. Durchsieben und das Einweichwasser beiseite stellen. Shrimps und Wasserkastanien fein hacken, ebenso das Schweinefleisch. Das gehackte Fleisch, die Pilze, Shrimps und Wasserkastanien mischen. Pfeffer, Salz und Kartoffelmehl dazugeben. L\u00f6ffelweise das Einweichwasser von den Shrimps und noch 3 El. Wasser einr\u00fchren. Den Schinken klein w\u00fcrfeln und unter den Reis mischen. Das Fleisch mit nassen H\u00e4nden zu Kugeln von der Gr\u00f6\u00dfe eines Pingpongballs formen. Die B\u00e4llchen dann in dem Reis hin und her rollen, bis sie ringsum bedeckt sind, und auf feuerfeste Teller legen. Die Fleischkugeln 15 Minuten bei guter Hitze d\u00e4mpfen. Die B\u00e4llchen anrichten und hei\u00df servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 150 g Klebreis 4 St\u00fcck chinesische Pilze eingeweicht 2 EL getrocknete Shrimps gesp\u00fclt 4 St\u00fcck Wasserkastanien a.d. Dose 350 g Schweinefleisch durchwachsen 1 Priese Salz 1 Priese wei\u00dfer Pfeffer 1 EL Kartoffelmehl 50 g magerer Schinken Zubereitung Den Reis in einem Sieb durchsp\u00fclen, bis das Wasser nicht mehr milchig ist. In kaltem Wasser 4 … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[5,6,47],"tags":[696,146],"class_list":["post-5562","post","type-post","status-publish","format-standard","hentry","category-asiatisch","category-hauptgerichte","category-schwein","tag-schweinefleisch","tag-shrimps","item-wrap"],"yoast_head":"\nPerlenb\u00e4llchen<\/title>\n<meta name=\"description\" content=\"- Perlenb\u00e4llchen\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/18\/perlenbaellchen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Perlenb\u00e4llchen\" \/>\n<meta property=\"og:description\" content=\"- Perlenb\u00e4llchen\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/02\/18\/perlenbaellchen\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2014-02-18T20:59:49+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/18\\\/perlenbaellchen\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/18\\\/perlenbaellchen\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Perlenb\u00e4llchen\",\"datePublished\":\"2014-02-18T20:59:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/18\\\/perlenbaellchen\\\/\"},\"wordCount\":195,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Schweinefleisch\",\"Shrimps\"],\"articleSection\":[\"Asiatisch\",\"Hauptgerichte\",\"Schwein\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/18\\\/perlenbaellchen\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/18\\\/perlenbaellchen\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/18\\\/perlenbaellchen\\\/\",\"name\":\"Perlenb\u00e4llchen\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-02-18T20:59:49+00:00\",\"description\":\"- Perlenb\u00e4llchen\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/18\\\/perlenbaellchen\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/18\\\/perlenbaellchen\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/02\\\/18\\\/perlenbaellchen\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Perlenb\u00e4llchen\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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