Pearl Rice Balls With Ginger-Soy Dipping Sauce

By ltrodrigu

Ingredients

• For the Dipping Sauce:
• 1/2 cup soy sauce
• 1 tablespoon grated ginger
• 2 teaspoons chili-sesame oil
• 1 teaspoon sugar
• 2 tablespoons minced scallions
• 2 teaspoons fresh lemon juice
• For the Rice Balls:
• 1 cup Thai sticky rice
• Banana leaves, for steamer
• 1 pound ground pork
• 4 scallions, minced
• 6 canned water chestnuts, drained and minced
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 cloves garlic, minced
• 2 teaspoons grated ginger
• 1 teaspoon toasted sesame oil
• 2 teaspoons soy sauce
• 2 teaspoons mirin rice wine

Details

Servings 18
Adapted from wsj.com

Preparation

Step 1

Make Dipping Sauce:
In a small bowl, whisk all ingredients together.

Make Rice Balls:
Soak rice in cold water 2 hours. Drain rice and spread out on paper towels. Line a bamboo steamer with banana leaves. (Or, use a pasta pot with steamer insert.)

Combine all rice-ball ingredients except rice in a medium bowl. Use wet hands to shape mixture into 18 (1 ½ -inch) balls and roll in rice to coat. Place rice balls on banana leaves in steamer. Cover steamer.

Add a couple inches of water to a wok or wide pan. Bring water to a boil, then place steamer over boiling water. (Water should not reach bottom of steamer.) Steam 25 minutes. Serve rice balls with ginger-soy dipping sauce.