Pearl Rice Meatballs

  • images/pearls_of_rice.jpg

Makes 24

  • 1 cup glutinous rice
  • 2 dried black mushrooms
  • 1 1/2 pounds ground pork
  • 1/4 cup chopped water chestnuts
  • 3 tablespoons minced Sichuan preserved vegetable (optional)
  • 2 tablespoons chopped green onion
  • 1 tablespoon minced ginger
  • 2 teaspoons chopped cilantro
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 egg

Directions

  1. Soak rice in water to cover for 30 minutes.
  2. Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and mince caps.
  3. Place mushrooms in a bowl with remaining ingredients; mix well. With wet hands, roll meat mixture into 24 balls, using 2 tablespoons for each. Drain rice and spread on a plate. Roll each ball in rice to coat completely. Arrange meatballs, without crowding, on two heatproof dishes.
  4. Prepare a wok for steaming. Steam meatballs, one dish at a time, over high heat until pork is cooked through, about 25 minutes.