Pearl Balls

1. 1

   Rinse the rice until the water runs clear and then soak for an hour. Remove, rinse and drain in a sieve. Spread the rice on a flat plate and pat with a paper towel to remove the excess water.

2. 2

   Mix the pork with the water, wine, coriander, ginger, onions, salt and pepper and mix well to combine . Add the cornstarch and then mix. That's your filling all done.

3. 3

   Using a teaspoon dipped in water, scoop up spoonfuls and roll into balls.

4. 4

   When your meat balls are ready, roll them in the rice till they are completely coated.

5. 5

   Prepare a steamer by lining with a damp cloth. Place the pearl balls in, about 2 cm apart

6. 6

   Steam over high heat for half and hour

7. 7

   Remove and serve. I served mine with a passata made with ginger and coriander, though the chinese typically serve them with soy sauce.

No additional tips available.