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½ cup Rice
12 ounce Pork, Ground
2 Water Chestnuts
3 teaspoon Shrimp, Dried
1 Green Onion, Sliced
½ teaspoon Ginger, Minced
2 tablespoon Carrot, Chopped
2 teaspoon Soy Sauce
4 teaspoon Cornstarch
1 Egg White
¾ teaspoon Sugar
¾ teaspoon Salt
1 pinch Pepper, White
Soak short grain rice in warm water for 2 hours. Drain well . Mix pork with the remaining ingredients in a bowl. Form into meat balls: take a fistful of the mixture and squeeze out a meatball between your thumb and index finger.
Use a wet soup spoon to remove meatballs from your fist. Roll the meatballs in the soaked rice until evenly coated. Gently press rice into meatballs. Steam over high heat 25 minutes. Add more water to the steamer if necessary.
12 ounce Pork, Ground
2 Water Chestnuts
3 teaspoon Shrimp, Dried
1 Green Onion, Sliced
½ teaspoon Ginger, Minced
2 tablespoon Carrot, Chopped
2 teaspoon Soy Sauce
4 teaspoon Cornstarch
1 Egg White
¾ teaspoon Sugar
¾ teaspoon Salt
1 pinch Pepper, White
Soak short grain rice in warm water for 2 hours. Drain well . Mix pork with the remaining ingredients in a bowl. Form into meat balls: take a fistful of the mixture and squeeze out a meatball between your thumb and index finger.
Use a wet soup spoon to remove meatballs from your fist. Roll the meatballs in the soaked rice until evenly coated. Gently press rice into meatballs. Steam over high heat 25 minutes. Add more water to the steamer if necessary.
