Ingredients
1 cup glutinous rice
2 pieces dried shitake mushrooms
500 g ground pork
¼ cup water chestnuts, finely chopped
1 thumb-size ginger, peeled & minced
2 spring onions, ends trimmed & chopped
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp Chinese cooking wine
1 tsp sesame oil
1 egg beaten
½ tsp SIDS SALT & PEPPER to taste
DIPPING SAUCE:--
soy sauce to taste
chilli sauce to taste
Directions
In a bowl, combine glutinous rice and enough water to cover. Soak for at at least 6 hours or overnight for best results. In a colander, drain well and transfer into a wide plate.
In a small bowl with warm water, soak shitake mushrooms until softened. Using hands, squeeze out liquid then mince.
In a bowl, combine ground pork, water chestnuts, mushrooms, ginger, spring onions, garlic, soy sauce, wine, sesame oil, egg, SIDS SALT & PEPPER then gently stir to combine. Form meat mixture into balls of about 2 cm diameter. Gently roll each ball in rice to fully coat, pressing rice onto meat.
Line a steamer with wax paper or Chinese cabbage leaves. Arrange rice-coated meatballs in a single layer on steamer at about 1 cm apart. Steam for about 20-30 minutes until rice and meat are cooked through. Serve with dipping sauce.
