Rice-studded Meatballs

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.