Recipe - Oriental Meatballs

One half cup Uncooked short grain rice
Three fourths pound Lean ground pork
2 Water chestnuts
3 teaspoon Dried shrimp, soaked/minced
1 Stalk green onion, minced
One half teaspoon Minced ginger
2 tablespoon Chopped carrot
2 teaspoon Soya sauce
4 teaspoon Cornstarch
1 Egg white
Three fourths teaspoon Sugar
Three fourths teaspoon Salt
Pinch white pepper

Soak rice in warm water for 1One half to 2 hours. Drain well and set aside.
Mix pork with the remaining ingredients in a bowl. Form into 14 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 for 2530 minutes. Add more
water to the steamer if necessary. Serve with soya sauce, if desired.

Pearls can be kept in the refrigerator and resteamed.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini