ingredients
makes 24
1 cup short-grain rice
5 dried Chinese mushrooms
1/2 pound beef mince
1/2 pound pork mince
2 ounce finely chopped water chestnuts
4 scallions, finely chopped
1 - 2 cloves garlic, crushed
1 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 egg, lightly beaten
Dipping sauce
3 tablespoons light soy sauce
2 tablespoons soft brown sugar
2 tablespoons grated fresh ginger
method
1. Soak the rice in cold water in a large bowl for at least 2 hours, then drain and spread to dry on paper towels.
2. Place the mushrooms in a heatproof bowl and cover with boiling water. Leave for 20 minutes, squeeze dry, discard the stems and chop the mushrooms finely. Combine in a large bowl with both minces, water chestnuts, scallion, garlic, ginger, soy sauce, egg and 1/2 teaspoon salt. Mix with your hands.
3. Divide the mixture into 24 portions and with wet hands, shape into small balls. Roll each in the rice until well coated. Line a bamboo steamer base with baking paper and put the balls in the steamer, leaving room for the rice to swell (cook in batches, depending on the size of the steamer). Place the steamer over a wok half-filled with boiling water. Steam for 30 minutes, or until the rice and meatballs are cooked through, adding more water to the wok when necessary. Serve immediately with dipping sauce.
4. For the dipping sauce, mix the ingredients with 3 tablespoons water. Serve in a small bowl.
more information
The mince mixture can be made a day ahead or frozen for 2 months. Roll in rice close to cooking time.
