Pearl balls

Directions

1. Rinse the rice until the water runs clear and then soak for an hour. Remove, rinse and drain in a sieve. Spread the rice on a flat plate and pat with a paper towel to remove the excess water.
2. Mix the pork with the water, wine, coriander, ginger, onions, salt and pepper and mix well to combine . Add the cornstarch and then mix. That's your filling all done.
3. Using a teaspoon dipped in water, scoop up spoonfuls and roll into balls.
4. When your meat balls are ready, roll them in the rice till they are completely coated.
5. Prepare a steamer by lining with a damp cloth. Place the pearl balls in, about 2 cm apart
6. Steam over high heat for half and hour
7. Remove and serve. I served mine with a passata made with ginger and coriander, though the chinese typically serve them with soy sauce.