|Glutinous rice||2⁄3 Cup (10.67 tbs)|
|Dried chinese mushrooms||4|
|Boneless pork butt||1 Pound, finely chopped / ground|
|Water chestnuts||4 , finely chopped|
|Green onion||1 , finely chopped|
|Dry sherry||1 Teaspoon|
|Finely chopped ginger root||1 Teaspoon (Fresh Ones)|
|Soy sauce||1 Tablespoon|
Cover rice with cold water and let soak for 2 hours; drain and spread on a plate.
Cover mushrooms with hot water and let soak for 30 minutes.
Cut off and discard stems; squeeze mushrooms dry and finely chop.
Combine mushrooms, pork, water chestnuts, and green onion.
Beat egg lightly with salt, cornstarch, sherry, ginger, sugar, and soy.
Add to meat mixture and mix lightly.
With wet hands, roll meat mixture, 2 tablespoons at a time, into balls.
(Shape smaller, marble-size balls for hors d'oeuvres.) Roll each ball in glutinous rice to coat completely; arrange on a heatproof plate, allowing 1/2-inch space between balls.
Place plate on rack in wok over 1 1/2 to 2 inches boiling water.
Cover wok and steam for 45 minutes (adding more water as it evaporates) or until meat is no longer pink and rice is pearl-like.