Ingredients
2/3 lb. chopped pork MSG
1 c. glutinous rice wine
1 T. cornstarch pepper
2 T. water salt
DIRECTIONS
1. Rinse rice until water runs clear; place in sufficient water to cover and soak for 1 hour; remove and drain. Spread moist rice on flat plate and blot with paper towel to remove excess water.
2. (For filling) mix chopped pork with 1/2 t. salt, 1/2 T. wine, 1/4t. MSG, 1/8 t. pepper, 2 t. water. Stir vigorously for 5 minutes to combine ingredients thoroughly. Add cornstarch and blend.
3. Divide filling into 15 portions and roll each portion into a 1-inch ball. Roll each ball in soaked rice to completely coat surface. Line steamer with a damp cloth; place pearl meatballs 1/2-inch apart on the cloth and steam over high heat for 30 minutes. Remove and serve.
* If rice is soaked in water for too long, it will not be transparent, and the pearl meatballs will not be as attractive.
* The more the meat is kneaded, the more tender it will be.
* Onions, ginger root, green onions, water chestnuts, or dried shrimp may be chopped and added to the meat.