Yield: 4 servings
|⅔ cup||Sticky sweet rice|
|1 pounds||Pork; ground fine|
|2 tablespoons||Soy sauce; light|
|1 tablespoon||Chinese Rice wine or dry sherry|
|1 \N||Garlic clove; crushed|
|6 \N||Waterchestnuts; peeled and chopped|
|½ ounce||Dried Chinese mushrooms; soaked in water|
|1 teaspoon||Salt; or to taste|
|1 \N||Green onion; chopped|
|¼ teaspoon||MSG; (optional)|
|¼ teaspoon||White pepper; or to taste|
|\N \N||Lettuce leaves; for steaming|
Rinse the rice until the water is clear and soak it in cold water for 6 hours. Place rice in colander and drain very well. Soak Chinese mushrooms in water for 2 hours. Drain and chop coarsely. Mix all the ingredients together except the rice and lettuce. Form into 1-inch meatballs and roll each to cover in the soaked rice. Cut the lettuce leaves into 3-inch squares or circles and place a meatball on each, then into the steamer. (Or you can use waxed paper). Steam for 30 minutes or until the rice is glossy and tender. This dish is great served right from the steamer.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-05-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.