Rice-studded Meatballs

Description
These rice-coated meatballs, commonly referred to as zhen zhu, meaning "pearls" in Chinese, are often prepared at home in New York City's Chinatown. Steaming them on lettuce leaves helps prevent them from sticking to the steamer rack. They are traditionally made with sticky rice (sometimes called sweet rice), but we've used long-grain rice, which is easier to find.



Ingredients

 * 1 cup long-grain white rice
 * 2 to 4 outer leaves iceberg or romaine lettuce
 * 1 lb ground pork or veal or meatloaf mix
 * 1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
 * 1 bunch scallions (white and pale green parts only), minced (1/3 cup)
 * 1/2 cup diced (1/4 inch) rinsed and drained canned water chestnuts
 * 1 tablespoon cornstarch
 * 1 tablespoon egg white, lightly beaten
 * 1 teaspoon sugar
 * 1/2 teaspoon Asian sesame oil
 * 1 teaspoon salt
 * 1/4 teaspoon white pepper

Directions
1 - While waiting to prepare the meat soak the rice in hot water.

2 - Place steamer rack inside of a skillet and fill the bottom with water till it almost touchs the rack. line the rack with lettuce

3 - Mix all the ingredients excluding the rice together, drain the rice and place it in a small open faced bowl.

4 - form the meat mixtures into small balls and roll them in the rice bowl to cover them in rice.

5 - Steam the balls in the skillet for approx 25 minutes.

cooking and prep time. 45 minutes.