9 oz (250 g) pork, 1/3 lean, 2/3 fat, or commercially-ground pork
1 1/2 tsp. sugar
1 tbsp soy sauce
2 tbsp cornstarch, dissolved in 2 tbsp water
1/2 tsp. salt, or to taste
1/2 tsp. scallions, chopped
1 tsp. rice wine
1/2 tsp. fresh ginger, minced
2 eggs, beaten
1/4 tsp MSG (optional)
1. Mince the pork if not alread ground. Mix with the 1/4 tsp. salt, soy sauce, MSG (optional), rice wine, eggs, sugar, cornstarch, scallions, and ginger. Set aside.
2. Wash the rice in several changes of water until the water runs clear. Then pour boiling water over it drain.
3. Lightle shape the meat mixture into balls about 1 inch (25 mm) in diameter and roll them in the rice, covering them completely.
4. Mix the 1/4 tsp. salt (or to taste) with the rice that remains and spread it in the bottom of a large heat-proof bowl. Place the meat balls on the rice and set the bowl in a steamer. Steam for 25 minutes over high heat, then turn the heat to low and steam 10 minutes, or until the pork is cooked Remove and serve.