Pearl Meatballs (Made of Pork and Rice) Recipe

Ingredients:

• 3/4 cup short-grain sticky rice (such as Calrose)
• 1 pound ground pork
• 1/4 cup finely minced water chestnuts
• 2 tablespoons Shaoxing wine or dry sherry
• 2 tablespoons soy sauce
• 2 teaspoons oyster sauce
• 1 tablespoon finely minced green onion
• 1 teaspoon finely minced garlic
• 1 teaspoon grated, peeled fresh ginger root
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1/4 teaspoon white pepper
• Lettuce or cabbage leaves for steaming

Directions:

1. Soak rice in a medium bowl covered with an inch of water at least 2 hours and up to overnight.
2. In a large bowl, combine pork, water chestnuts, cooking wine, soy sauce, oyster sauce, green onions, garlic, ginger, salt, sugar, and white pepper. Knead thoroughly until mixture is tacky, about 3 minutes. Mix in up to 1/4 cup water to loosen mixture slightly. The pork mixture can be made up to two days in advance and kept in refrigerator.
3. Using a colander, drain rice well. Taking one tablespoon pork mixture at a time, form into round balls. Wet hands work well for this. Roll each meatball in rice until fully covered. It helps to toss the meatball between your hands in order to gently but firmly ensure the rice adheres all over the meatball.
4. Line a steamer basket with lettuce or cabbage leaves. Heat water to boiling. Arrange meatballs atop leaves, allowing at least a 1/2 inch between each. Cover and steam 25 minutes or until meat is cooked through and rice is tender.