Ingredients
| 3/4 cup | sweet or | | glutinous rice | | 6 | dried brown Chinese mushrooms | | 1 lb. | lean pork, finely ground | | 1 | egg, lightly beaten | | 1 tbsp. | soy sauce | | 1/2 tsp. | sugar | | 1-1/2 tsp. | finely minced ginger root | | 8 | water chestnuts, finely chopped, fresh if possible | | 1 | scallion, finely chopped |
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Instructions
Soak the rice in water to cover for 4 hours. Drain and pat dry. Soak the mushrooms in 1/2 cup warm water for 1 hour. Drain and discard the tough stems. Chop the caps finely.
Mix together all the ingredients, except the rice, until well blended. Your hands are best for this job. Form balls 1 inch in diameter.
Spread the rice on a baking sheet. One at a time, roll the pearl balls in it, coating completely. Set the balls on a baking sheet lined with waxed paper. Refrigerate. The balls can be frozen at this point.
To steam pearl balls, put steamer in a pan or wok and add water so that it comes to within 1 inch of steamer bottom. Put balls on steamer racks. Bring to boil. Cover and steam for 30 minutes. Serve hot.
Martha Stuart Entertaining
Author's Comments
These crunchy, bite size pork balls can be made ahead and steamed in the kitchen as guests arrive.
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