INGREDIENTS:
- 1 cup glutinous rice (malagkit)
- 1 lb ground pork
- 2 pcs dried shiitake mushrooms
- ¼ cup water chestnuts, finely chopped
- 1 pc egg, beaten
- 1 tbsp soy sauce
- 1 tbsp Chinese cooking wine
- 1 pc thumb- sized ginger, peeled and minced
- 2 pcs green onions, ends trimmed and chopped
- 2 cloves garlic, peeled and minced
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp sesame oil
For the Dipping Sauce:
- Soy sauce, to taste
- Chili sauce, to taste
HOW TO COOK:
- Combine the glutinous rice and enough water to cover in a bowl.
- Soak for at at least 6 hours or overnight for best results.
- Drain well using a colander and transfer into a wide plate.
- Soak the shiitake mushrooms in a small bowl with warm water until softened.
- Squeeze mushrooms using hands to remove the liquid and then mince.
- Combine the ground pork, water chestnuts, mushrooms, ginger, green onions, garlic, soy sauce, wine, sesame oil, egg, salt, and pepper in a bowl.
- Gently stir to combine the ingredients.
- Form meat mixture into balls of about 1- inch diameter.
- Gently roll each ball in rice to fully coat, while pressing rice onto the meat.
- Line a steamer with wax paper.
- Arrange the rice-coated meatballs in a single layer on steamer at about ½ inch apart.
- Steam for about 20 to 30 minutes or until rice and meat are cooked through.
- Serve with dipping sauce of choice. Enjoy!
IMAGE: almonds.com
Also try: Pork Siomai (With Chili Sauce)
