Soak the glutinous rice in water overnight; drain well in a colander.
Mince the pork and the ginger and green onions. Lightly beat the egg and combine in a bowl with the light soy sauce, wine, water, cornstarch, sugar, and the salt.
Take about 1 tablespoon of filling and form into a ball with the rest of the pork mixture. Roll the pork balls lightly over the dried glutinous rice until they are completely coated. Place the pork balls on a heat proof dish 1/2 to 1” apart place the dish on a rack in a pot, cover and steam over boiling water for between 25 - 35 minutes.