Steamed Pearl Balls
|Glutinous rice||2⁄3 Cup (10.67 tbs)|
|Chinese mushrooms||6 , dried|
|Ground pork||1 Pound|
|Salt||1 1⁄4 Teaspoon|
|Light soy sauce||1 Tablespoon|
|Tapioca||1 Tablespoon, dissolved in 2 tablespoon water|
|Water chestnuts||8 , peeled and finely chopped|
|Stalk scallion||1 , finely chopped|
Rinse and then soak the glutinous rice for at least 3 hours.
Drain the rice and spread it out on a cloth towel to dry (about 30 minutes).
Soak the mushrooms in hot water for about 20 minutes.
Cut off and discard stems.
Chop the mushrooms fine.
In a mixing bowl, combine the ground pork, egg, salt, sugar, soy sauce, and the tapioca starch and water mixture.
Mix well, then add finely chopped water chestnuts, mushrooms, and scallion, and mix some more.
Scoop up about 1 1/2 Tbs. of the pork mixture with a wet hand and shape it into a ball about 1 inch (2.5 cm) in diameter.
Evenly roll one ball at a time on the rice, then place the ball directly on a lightly oiled steamer rack.
Cover and refrigerate until ready to steam.
Steam the pearl balls (about 30) over medium high heat for 20 to 25 minutes.