|Dried shrimp||2 Tablespoon, chopped|
|Hot water||1 Cup (16 tbs)|
|Ground pork||1 Pound|
|Cold water||2 Tablespoon|
|Chopped green onion||2 Tablespoon|
|Minced fresh ginger root||1 Teaspoon|
|Rice wine/Dry sherry||1 Teaspoon|
|Soy sauce||1 Tablespoon|
|Chopped water chestnuts||2 Tablespoon|
|Sweet rice||1 Cup (16 tbs)|
|Cold water||2 Cup (32 tbs)|
|Boiling water||8 Cup (128 tbs)|
Soak dried shrimp in 1 cup hot water 10 to 15 minutes.
Coarsely chop ground pork with a cleaver.
Add 2 tablespoons cold water.
Chop pork again to a fine paste.
Drain shrimp well; discard water.
In a medium bowl, combine softened dried shrimp, green onion, ginger root, wine, soy sauce, salt, cornstarch, egg and water chestnuts, if desired.
Mix with a wooden spoon or your hand until the mixture is sticky; set aside.
Rinse glutinous rice.
Combine rice and 2 cups cold water in a medium bowl.
Let soak 30 minutes.
Divide pork mixture into 4 equal sections.
Divide each section into 6 portions.
Shape each portion into a ball.
Sprinkle cornstarch on a baking sheet or in a shallow dish.
Drain rice and spread on baking sheet on top of cornstarch.
Roll each pork ball in rice to coat thoroughly.
Again shape rice-covered pork into a ball.
Carefully place pork balls on a damp cloth in a steamer, leaving about 2 inches between each ball.
Pour 4 cups boiling water into a wok or large pot.
Place steamer over boiling water.
Steam 25 to 30 minutes over high heat, adding more boiling water as needed.
Remove from heat.
Let cool a few minutes before removing pork balls.