Pork Mushroom Porcupines
|Glutinous rice||6 Ounce (175 Grams)|
|Dried chinese mushrooms||3|
|Minced pork||1 Pound (500 Grams)|
|Canned water chestnuts||2 Ounce, finely chopped (50 Grams)|
|Spring onions||3 , chopped|
|Grated ginger||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Soy sauce||2 Tablespoon|
|Egg||1 , beaten|
1. Soak the rice in cold water for 2 hours; drain and shake dry.
2. Soak the mushrooms in boiling water to cover for 20 minutes. Drain, discard the stalks and chop the caps.
3. Mix the pork with the mushrooms, waterchestnuts, spring onions, ginger, garlic, soy sauce, egg, and salt and pepper and shape into 12 balls, with wet hands. With dry hands, roll the balls in the rice, coating well.
4. Place well apart in a steamer and cook for 30-35 minutes, until the rice is tender; this may have to be done in batches. Serve immediately.