Name: Steamed Porkballs with Glutinous Rice
Ingredients: 1 c Glutinous rice; 1 lb Pork; 1 Or; 2 Scallion stalks; 2 sl Fresh ginger root; 1 Egg; 2 tb Soy sauce; 1 tb Sherry; 1 tb Water; 2 ts Sornstarch; 1 ts Sugar; 1/2 ts Salt

Prayer becomes a natural reflex like breathing. We don’t need to search for prayer content. We just need to love the Lord by learning His word and love others in the church in an intimate way. In following the two greatest commandments, we’ll have the knowledge we need to pray appropriately. In our love for the Lord we will naturally have a desire to speak continually with Him and in our love for others we know the best thing we can do for them is pray. You see, prayer is birthed not from duty, but from relationship – first love to God and then love to others.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Meat	4	Servings

INGREDIENTS

1	c	Glutinous rice
1	lb	Pork
1		Or
2		Scallion stalks
2	sl	Fresh ginger root
1		Egg
2	tb	Soy sauce
1	tb	Sherry
1	tb	Water
2	ts	Sornstarch
1	ts	Sugar
1/2	ts	Salt

INSTRUCTIONS

1. Soak glutinous rice. Drain well.
2. Mince or grind pork. Mince scallion and ginger. Beat egg and add,
along with soy sauce, sherry, water, cornstarch, sugar and salt. Mix well,
but do not overhandle; then form into walnut-size balls.
3. Spread soaked rice on a flat plate. Roll porkballs one at a time over
rice. (The rice will adhere to and coat meat completely.)
4. Arrange porkballs on a shallow heatproof dish with 1/2-inch spaces
between them to allow for expansion of rice.
5. Steam on a rack 1 hour (see HOW-TO SECTION). Serve with dips of soy
sauce and hot Chinese mustard.
NOTE: Because the rice takes on a pearl-like translucence, this dish is
also known as Pearl Balls. To prepare it in advance: Steam only 45 minutes
in step 5; then cool and refrigerate. Before serving, steam 20 to 25
minutes more.
VARIATION: In step 2, add to meat mixture 2 or 3 dried shrimp (soaked in
sherry), minced; or a few drops of sesame oil.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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