2/3 C. Glutinous (sweet) Rice

4-6 Dried Chinese mushrooms, soaked in hot water 20 minutes, stems removed and caps finely chopped

1 lb. ground Pork

1 Egg

1 T. light Soy Sauce

1 ¼ tsp. Salt

¼ tsp. Sugar

1 T. Tapioca Starch dissolved in 2 T. Water

6-8 fresh Water Chestnuts, peeled and finely chopped

 

Rinse and soak the rice at least 3 hours. Drain and spread out on a cloth towel to dry, about 30 minutes. In mixing bowl combine pork, egg, soy sauce, salt and sugar. Stir in tapioca starch and water mixture and mix well. Add mushrooms, water chestnuts and scallion and mix again. Scoop up about 1 ½ T. of pork mixture with a wet hand and shape it into a ball about 1 inch in diameter. Repeat to make about 30 balls. One a t a time, roll the balls in the glutinous rice and place in a lightly oiled steamer basket. Cover and refrigerate until ready to steam. Place pearl balls in lightly greased steamer set or bamboo steamer placed in a wok over water. Bring water to a boil, cover, and steam 20-25 minutes, until cooked through. Serve hot. From: Dim Sum Made Easy