Chinese Porcupine Balls
|Mochi rice||3⁄4 Cup (12 tbs)|
|Cold water||1 Cup (16 tbs)|
|Ground pork||1 Pound|
|Egg||1 , slightly beaten|
|Soy sauce||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Dried mushrooms||4 , soaked, chopped|
|Finely chopped ginger root||1 Teaspoon|
|Water chestnuts||6 , finely chopped|
|Green onion||1 , finely chopped|
Soak rice in water for 2 hours, drain thoroughly in sieve and spread on cloth towel to dry.
Combine pork, egg, soy sauce, salt and sugar in mixing bowl; blend thoroughly.
Add chopped mushrooms, ginger, water chestnuts and green onions.
Form 2 tablespoons of pork mixture into balls.
Roll pork balls in rice, pressing down gently but firmly so rice sticks to meat.
Arrange balls on platter and steam 30 minutes.