Oriental meatballs

6 Servings

Ingredients

QuantityIngredient
½cupUncooked short grain rice
¾poundsLean ground pork
2Water chestnuts
3teaspoonsDried shrimp, soaked/minced
1Stalk green onion, minced
½teaspoonMinced ginger
2tablespoonsChopped carrot
2teaspoonsSoya sauce
4teaspoonsCornstarch
1Egg white
¾teaspoonSugar
¾teaspoonSalt
Pinch white pepper

Directions

Soak rice in warm water for 1-½ to 2 hours. Drain well and set aside. Mix pork with the remaining ingredients in a bowl. Form into 14 meat balls: take a fistful of the mixture and squeeze out a meatball between your thumb and index finger. Use a wet soup spoon to remove meatballs from your fist. Roll the meatballs in the soaked rice until evenly coated. Gently press rice into meatballs. Steam over high heat for 25-30 minutes. Add more water to the steamer if necessary. Serve with soya sauce, if desired.

Pearls can be kept in the refrigerator and resteamed.