---------- Recipe via Meal-Master (tm) v8.02

     Title: ORIENTAL MEATBALLS
Categories: Chinese, Pork
     Yield: 6 servings

   1/2 c  Uncooked short grain rice
   3/4 lb Lean ground pork
     2    Water chestnuts
     3 ts Dried shrimp, soaked/minced
     1    Stalk green onion, minced
   1/2 ts Minced ginger
     2 tb Chopped carrot
     2 ts Soya sauce
     4 ts Cornstarch
     1    Egg white
   3/4 ts Sugar
   3/4 ts Salt
          Pinch white pepper

 Soak rice in warm water for 1-1/2 to 2 hours.  Drain
 well and set aside. Mix pork with the remaining
 ingredients in a bowl.  Form into 14 meat balls: take
 a fistful of the mixture and squeeze out a meatball
 between your thumb and index finger.  Use a wet soup
 spoon to remove meatballs from your fist.  Roll the
 meatballs in the soaked rice until evenly coated.
 Gently press rice into meatballs.  Steam over high
 heat for 25-30 minutes. Add more water to the steamer
 if necessary.  Serve with soya sauce, if desired.

 Pearls can be kept in the refrigerator and resteamed.

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