These are fun to make and are perfect with Nori Roll Dipping Sauce or your favorite dipping sauce. Adapted From Sunset Magazine. (Please allow 2 hours for soaking rice)
- 3⁄4 cup short-grain rice, sweet (I used medium grain rice) or 3⁄4 cup rice, sticky (I used medium grain rice)
- 1⁄2 lb ground pork
- 1 egg
- 2 tablespoons soy sauce
- 1⁄2 teaspoon sugar
- 5 green onions, finely chopped
- 1 inch gingerroot, peeled and finely shredded (about 1 tbsp.)
- 1 red bird's eye chilies or 1 serrano chili, seeded and minced
- In a medium bowl, soak rice in 2 cups water for 2 hours. Drain; put on a plate.
- In a medium bowl, combine pork, egg, soy sauce, sugar, green onions, ginger, and chile. Cover and chill until rice is ready.
- Divide pork mixture into 32 pieces. Roll into balls, then roll balls in rice. Put balls in parchment-lined steamers (see How to Steam Dim Sum, below). Cook until rice is tender and pork is cooked, about 10 minutes. Serve immediately.
- How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 inches wider. To keep dumplings from sticking, cut a circle of parchment paper 1 inches smaller in diameter than the basket (so steam can flow up around the edges) and fit it inches Pour enough water into pot to come 1 inches up side and bring to a boil over high heat. Fill basket with dim sum first, then set it in the pot. Cover and cook, adding hot water as needed.