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Pearl Balls

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Pearl Balls are a lovely Chinese delicacy that has a unique and incomparable taste. This Pearl Balls recipe is fantastic and I often serve them for dinner parties since they never fail to impress their guests with their appearance and flavor!
  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
  Salt 1⁄2 Teaspoon
  Cornstarch 2 Teaspoon
  Egg 1
  Chopped water chestnuts 2 Tablespoon
  Sweet rice 1 Cup (16 tbs)
  Cold water 2 Cup (32 tbs)
  Cornstarch 1 Teaspoon
  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.
Cover steamer.
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.

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Pearl Balls Recipe