Yield: 6 Servings
|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|
|1 \N||Egg white|
|\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.