* Exported from MasterCook * Pearl Balls Recipe By : The Dim Sum Dumpling Book; Formatted by Patti Burgess Serving Size : 1 Preparation Time :0:00 Categories : Dimsum Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup glutinous rice 1 pound lean ground pork 4 water chestnuts, into 1/8" dice 2 scallion, finely sliced, ends discarded 2 teaspoons minced ginger 1 large egg, beaten 1 1/2 tablespoons cornstarch w/2 Tablespoons water 1 1/4 teaspoons salt 2 1/2 teaspoons sugar 1 teaspoon sesame oil 2 teaspoons light soy sauce 1 1/2 teaspoons sherry pinch white pepper 2 tablespoons scallion oil vegetable leaves Wash the rice, and in a bowl, soak for 1 hour. Drain in a strainer, dry the rice for 2 hours (still in strainer over emptied bowl). Reserve. In a bowl combin all ingredients except rice. Mix in one direction with wooden spoon or 2 pairs of chopsticks until it becomes soft and well blended, and all ingredients stick together. Refrigerate for 2 hours, uncovered. Pick up a handful of the mixture, move it around in your hand gently, then squeeze. The amount that comes through the top of the hand will be a ball about 1" in diameter. Repeat for the rest of mixture. Place all the balls on a sheet of waxed paper. On a second sheet of waxed paper, smooth the dried rice into a thin layer. Roll each ball through the rice so it receives a single coating of kernels. Line a steamer with vegetable leaves. Place pearl balls on leaves and steam for 15-20 mins, or until the rice becomes transluccent and pork cooks through. Serve immediate.y. - - - - - - - - - - - - - - - - - - NOTES : Book states they can't be frozen, but I have frozen them very successfully. Reheat in steamer.