Serves: 4
Total Calories: 175

1 cup glutinous rice
1 pound pork
1 or2 stalk scallion
2 slices fresh ginger root
1 egg
2 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon water
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon salt

1. Soak glutinous rice. Drain well.

2. Mince or grind pork. Mince scallion and ginger. Beat egg and add, along with soy sauce, sherry, water, cornstarch, sugar and salt. Mix well, but do not overhandle then form into walnut-size balls.

3. Spread soaked rice on a flat plate. Roll porkballs one at a time over rice. (The rice will adhere to and coat meat completely.)

4. Arrange porkballs on a shallow heatproof dish with 1/2-inch spaces between them to allow for expansion of rice.

5. Steam on a rack 1 hour (see HOW-TO, _Steaming and BACKGROUND, 06- Techniques of Chinese Cooking STEAMING). Serve with dips of soy sauce and hot Chinese mustard.

NOTE: Because the rice takes on a pearl-like translucence, this dish is also known as Pearl Balls. To prepare it in advance: Steam only 45 minutes in step 5 then cool and refrigerate. Before serving, steam 20 to 25 minutes more.

VARIATION:
* In step 2, add to meat mixture 2 or 3 dried shrimp (soaked in sherry), minced or a few drops of sesame oil.

Nutritional Facts:

Serves: 4
Total Calories: 175
Calories from Fat: 10

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Pork
*Spareribs
Barbecued Pork Strips
Barbecued Spareribs
Basic Braised Pork
Basic Deep-Fried Porkballs
Basic Red-Simmered Pork
Basic Steamed Minced Pork
Basic Stir-Fried Pork I
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Basic Stir-Fried Pork I and II: Suggested Vegetable Combinations ( 7-10)
Basic Stir-Fried Pork I and II: Suggested Vegetable Combinations (11-13)
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Deep-Fried Pork: Marinated
Deep-Fried Pork: Unmarinated
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Stir-Fried Pork And Bean Sprouts II
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Stir-Fried Pork And Clams
Stir-Fried Pork And Cucumber
Stir-Fried Pork And Dried Oysters with Lettuce
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Stir-Fried Pork And Lily Buds
Stir-Fried Pork And Lotus Root
Stir-Fried Pork And Peppers I
Stir-Fried Pork And Peppers II
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