Jingpo Rice Balls

For the standard version

1. In a dry wok over medium-low heat, toast the coriander seeds until slightly darkened and fragrant.

2. Remove the seeds, add the douchibing to the same wok, and toast while breaking it up with a spatula until slightly darkened and blistered.

3. Pound the coriander seeds into a powder using a mortar and pestle, then pound the douchibing separately to keep them from clumping.

4. Mince the beef loin until very fine and pasty.

5. Place the minced beef into a bowl and mix in the salt, MSG, and bouillon powder by hand.

6. Mix in the pounded coriander seeds and douchibing.

7. Stir in the toasted chili powder.

8. Add the minced garlic, ginger, and chilies, then mix thoroughly.

9. Incorporate all of the finely minced herbs into the meat mixture by hand.

10. Add a third of the steaming hot cooked rice to the beef and herb mixture.

11. Press down firmly on the rice with a spatula to cook the meat with the rice's heat, then fold to mix.

12. Repeat adding and pressing the hot rice in two more batches until fully combined.

13. Once cool enough to touch, take about 70 g of the mixture and press it firmly between your palms into a tight, dense ball.

14. Repeat for the remaining mixture and serve.

For the Western supermarket version

15. If using a block of beef loin, sear all sides in a screaming hot pan like a blue steak, slice off the seared exterior, and finely mince the remaining raw center by hand.

    Searing the surface removes any bacteria that were exposed to air while keeping the interior raw for mincing.

16. In a bowl, mix the minced beef with the salt, MSG, bouillon, coriander seed, and toasted chili powder.

17. Stir in the minced garlic, ginger, chilies, cilantro, sweet basil, and dill.

18. Mix in the hot rice in three separate batches, pressing down with a spatula each time to cook the beef.

19. Shape into tight rice balls once slightly cooled and serve.