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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Gourmet | March 2004 Ingredients:
1 cup long-grain white rice |
2 -4 leaves iceberg lettuce (outer leaves) |
1 lb ground pork or 1 lb veal or 1 lb meatloaf mix |
1 tablespoon chinese rice wine |
1 bunch scallion, minced (1/3 cup) |
1/2 cup diced rinsed and drained canned water chestnut (1/4 inch) |
1 tablespoon cornstarch |
1 tablespoon egg white, lightly beaten |
1 teaspoon sugar |
1/2 teaspoon sesame oil |
1 teaspoon salt |
1/4 teaspoon white pepper |
Directions:
1. Soak rice in hot tap water in a large bowl while preparing meat mixture.
2. While rice soaks, put a metal steamer rack in a deep 12-inch skillet or a wide 6-quart pot and add enough water to reach 1/2 inch below bottom of steamer rack. Remove steamer rack from skillet and line rack with lettuce.
3. Stir together remaining ingredients (except rice) until combined well.
4. Drain rice in a sieve and transfer to a shallow dish.
5. Roll about 1 tablespoon meat mixture into a ball and roll in rice to coat, then transfer to steamer rack.
6. Make about 30 more coated balls in same manner (use all of meat mixture; there will be leftover rice) and arrange in 1 layer on steamer rack.
7. Bring water to a boil and set steamer rack in skillet. Cover tightly and steam over high heat until cooked through, about 25 minutes.
8. Check water occasionally, adding more as necessary.
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