Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Uncooked short grain rice |
| ¾ pounds | Lean ground pork |
| 2 \N | Water chestnuts |
| 3 teaspoons | Dried shrimp, soaked/minced |
| 1 \N | Stalk green onion, minced |
| ½ teaspoon | Minced ginger |
| 2 tablespoons | Chopped carrot |
| 2 teaspoons | Soya sauce |
| 4 teaspoons | Cornstarch |
| 1 \N | Egg white |
| ¾ teaspoon | Sugar |
| ¾ teaspoon | Salt |
| \N \N | Pinch white pepper |
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.