12979 Serves 8 Wed Aug 06 08:15:22 -0700 2008 Tue Feb 03 10:44:15 -0800 2009 Licensed http://www.chow.com/recipes/12979 Tue, 03 Feb 2009 18:44:15 GMT These are known in Chinese slang as “porcupine balls,” but they resemble meatballs studded with seed pearls as much as they do porcupines. These meatballs are light pork dumplings rolled in sweet glutinous rice, then steamed for an extended period to cook the rice. Use fresh water chestnuts in this dish for best results. If fresh water chestnuts are not available, do not use canned water chestnuts. Substitute jicama instead. As with all Chinese dumpling fillings, stir the filling mixture in one direction only; apparently this technique ensures cohesion of the mixture.

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For the garlic-pepper sauce mix all of the sauce ingredients together, stirring to dissolve the sugar. Reserve at room temperature or refrigerate for later use. (The sauce can be made 1 day in advance.)

Mix all the pork ball ingredients, except the rice, together, stirring in only one direction. Refrigerate, covered, for 2 hours.

Line 2 trays with parchment paper. Spread the slightly damp rice evenly over one pan. Moisten your hands with oil and form 1-inch [2.5-cm] meatballs (a scoop works well for this) and place them on the empty tray. Repeat until all the meat mixture is formed into balls.

Roll each ball in the rice, coating evenly. The rice-coated meatballs may be loosely covered with plastic film and refrigerated for up to 4 hours. Allow the meatballs to come to room temperature before cooking.

Line a steamer with parchment that has been oiled with chile oil. Pierce holes in the paper and add the meatballs, being careful to leave at least 1 inch [2.5 cm] between them to allow for expansion while cooking.

Steam the meatballs for 20 minutes, or until the rice is translucent and puffed and the pork is cooked. Serve immediately.

Serve 3 meatballs per person with garlic-pepper sauce.

]]> http://www.chow.com Arthur L. Meyer 50 Main 2 tablespoons [30 mL] “lite” soy sauce

]]> 2 tablespoons [30 mL] dark soy sauce

]]> 1 teaspoon [5 mL] crushed red pepper, toasted

]]> 1 teaspoon [5 mL] sesame oil

]]> 1 tablespoon [15 mL] white vinegar

]]> 2 teaspoons [10 mL] rice wine

]]> 1 tablespoon [15 mL] sugar

]]> 1 tablespoon [15 mL] garlic, minced

]]> 2 tablespoons [30 mL] scallion, minced

]]> ½ teaspoon [3 mL] pepper

]]> Pinch of salt

]]> 1 pound [450 g] lean ground pork

]]> 4 fresh water chestnuts or equivalent amount of jicama, peeled and cut into ⅛-inch [3-mm] dice

]]> 2 scallions, white parts only, minced

]]> 1 large egg, beaten

]]> 1½ tablespoons [25 mL] cornstarch, mixed with 2 tablespoons [30 mL] chicken stock

]]> 1 tablespoon [15 mL] salt

]]> 1 tablespoon [15 mL] sugar

]]> 1 teaspoon [5 mL] sesame oil

]]> 2 teaspoons [10 mL] “lite” soy sauce

]]> 2 teaspoons [10 mL] rice wine

]]> Pinch of white pepper

]]> 1 cup [240 mL] glutinous sweet rice, soaked in cold water 1 hour, drained, and rinsed until water runs clear

]]> Chile oil, for lining steamer

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