Pearl Balls

• 3/4 cup glutinous rice (also called sweet or sticky rice, available at Chinese or Asian markets)
• 1 pound ground meat (pork, turkey or beef)
• 1-2 large scallion, minced. White and light green parts only (at least 3 tablespoons)
• 2-3 Tbsp water chestnuts, minced
• 1 egg, lightly beaten
• 1 tablespoon light soy sauce
• 1 tablespoon dry sherry (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper

1. Soak the glutinous rice in water for at least 6 - 8 hours or overnight.
2. Prepare the steamer by placing a bamboo steaming basket or other steaming vessel over a pot of water and bring to a boil. You will need two heat resistant plates for steaming these meatballs and may need to steam them in batches.
3. In a large bowl, combine the meat with soy sauce, sherry, green onion, water chestnuts, pepper and egg.
4. Drain the rice in a sieve or colander. Spread out the rice on a baking sheet.
5. With a spoon or scoop take about 1 Tbsp of the meat mixture and form it into a ball. Roll the ball gently over the glutinous rice until the meatball is covered on all sides. Place on a heatproof plate. Continue with the rest of the pork mixture, placing the balls 1/2 inch apart. Work quickly so the rice does not dry out.
6. Place the plates in the steamer container or bamboo basket. Cover and steam the pearl balls over boiling water for about 30-40 minutes, or until they are cooked through. Serve hot.