Steamed Pearls Balls

Ingredients

6 Tbsp	Rice, medium grain (Main)
500 g	Pork mince, lean (Main)
1	Egg, lightly beaten
2 tsp	Soy sauce
1 tsp	Fresh ginger, finely grated
¼ can	Canned water chestnuts, diced
1	Spring onion, diced

Directions

1. Place the rice in a small bowl and cover with 1 cup of cold water.
2. Soak for 2 hours. Drain and spread on a clean towel to dry.
3. Combine the pork, egg, soy sauce, root ginger, water chestnuts and spring onion in a bowl.
4. Take heaped tablespoons of the mixture and roll into 3cm balls.
5. Roll one ball at a time in the rice, pressing in lightly.
6. To cook, place a sheet of waxed or baking paper in a large steamer or use a large bamboo steamer that has been oiled on the base.
7. Make a few holes in the paper. Arrange the pork balls on the paper.
8. Cover and steam over boiling water for about 30 minutes.
9. Great served with a chilli dipping sauce.

Tip: Serves 6-8 as part of a Chinese meal or 4 with stir-fried veges.