Rice-studded Meatballs



cooking and prep time. 45 minutes.

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)
 * ½ cup canned water chestnuts, diced (¼ inch) rinsed and drained
 * 1 tablespoon cornstarch
 * 1 tablespoon egg white, lightly beaten
 * 1 teaspoon sugar
 * ½ teaspoon Asian sesame oil
 * 1 teaspoon salt
 * ¼ 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.