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Oriental Meatballs

1/2 c Uncooked short grain rice
3/4 lb Lean ground pork
2 Water chestnuts
3 ts Dried shrimp, soaked/minced
1 Stalk green onion, minced
1/2 ts Minced ginger
2 tb Chopped carrot
2 ts Soya sauce
4 ts Cornstarch
1 Egg white
3/4 ts Sugar
3/4 ts Salt
Pinch white pepper

Soak rice in warm water for 1-1/2 to 2 hours. Drain well and set aside. Mix pork with the remaining ingredients in a bowl. Form into 14 meat balls: take a fistful of the mixture and squeeze out a meatball between your thumb and index finger. Use a wet soup spoon to remove meatballs from your fist. Roll the meatballs in the soaked rice until evenly coated. Gently press rice into meatballs. Steam over high heat for 25-30 minutes. Add more water to the steamer if necessary. Serve with soya sauce, if desired.

Pearls can be kept in the refrigerator and resteamed.

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