6 tablespoons short-grain rice
4 Chinese mushrooms, 1.5 inches in diameter (dry ones can be used, soak for 30 min.)
1lb. lean bonesless pork, finely minced
1 egg, lightly beaten
2.5 tsp soy sauce
1.5 tsp salt
0.5 tsp sugar
1 tsp finely chopped fresh ginger
6 canned water chestnuts
1 spring onion, including the green top
This is delicious, with beautiful presentation, and is very easy to make. Once successful there can be endless possibilities with the filling. Takes about 30 min. prep time and 30 min. cook time.
1. The original recipe calls for soaking the rice for two hours, drain and let dry on a towel. But if you forget this step it's all right, just steam the balls 5 min. longer and test to make sure the rice is cooked.
2. Finely chop everything. A cinch if you have a food processor, a fine opoortunity for meditative repetition if you don't.
3. Mix thoroughly in a mixing bowl. Then scoop up about 1.5 tblsp and with your fingers shape it into balls 1 inch in diameter. Repeat with rest of mixture, moistening your hands from time to time with a little cold water. Arrange on wax or other cooking paper.
4. Roll one pork ball at a time in the rice (on a flat surface) until rice coats the balls.
Water should come within an inch of the steam rack. Bring the water to a boil and cover the pan tightly. Keep the water at a continuous boil and steam for 30 min. Serve at once, as a main course for 4 or as part of a Chinese meal for 6 to 8.