1 cup (7 oz/220 g) short-grain white rice
1 lb (500 g) ground (minced) pork
4 Scallions (shallots/spring onions), chopped
4 canned water chestnuts, drained and chopped
1 teaspoon sugar
1 teaspoon salt
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 teaspoon Asian sesame oil
2 teaspoons light soy sauce
2 teaspoons rice wine

1. Place rice in a medium bowl. Cover with cold water and let stand for 30 minutes. Drain, spread out onto a paper-towel-lined tray and allow to dry.
2. In a bowl, combine pork, scallions, water chestnuts, sugar, salt, garlic, ginger, sesame oil, soy sauce, and rice wine. Using wet hands, mix until well-combined. Divide mixture into 20 portions.
3. Line a bamboo steamer with banana leaves or parchment (baking paper). Using wet hands, shape pork mixture into small balls. Roll each ball in rice until well coated.
4. Half fill a medium wok with water (steamer should not touch water) and bring to a boil. Working in batches, arrange balls in prepared steamer, allowing room for rice to expand. Cover and place steamer over boiling water. Steam for 30 minutes, adding more boiling water to wok when necessary. Lift steamer off wok and carefully remove balls. Serve warm with soy sauce.