oz (250g) pork, 1/3 lean, 2/3 fat, or
1 1/2 tsp. sugar
1 tbsp soy sauce
cornstarch, dissolved in 2 tbsp water
1/2 tsp. salt, or to taste
1/2 tsp. fresh ginger, minced
2 eggs, beaten
1/4tsp MSG (optional)
Mince the pork if not alread ground. Mix
with the 1/4 tsp. salt, soy sauce, MSG(optional),
rice wine, eggs, sugar, cornstarch, scallions,
and ginger. Set aside.
Wash the rice in several changes of water until
the water runs clear. Then pour boiling water
over it drain.
Lightle shape the meat mixture into balls about
1 inch (25mm) in diameter and roll them in the
rice, covering them completely.
Mix the 1/4 tsp. salt (or to taste) with the
rice that remains and spread it in the bottom of
a large heat-proof bowl. Place the meat balls on
the rice and set the bowl in a steamer. Steam
for 25 minutes over high heat, then turn the
heat to low and steam 10 minutes , or until the
pork is cooked Remove and serve.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy