Pearl Rice Balls with Ginger-Sesame Sauce

• 1 cup short-grain Asian rice
• 3 large cabbage leaves
• 1 pound ground pork
• 4 scallions, minced
• 6 water chestnuts, minced
• 2 teaspoons finely grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 teaspoons soy sauce
• 2 teaspoons sake
• 1 teaspoon toasted sesame oil
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 cup soy sauce
• 2 tablespoons water
• 2 tablespoons minced scallions
• 1 tablespoon finely grated fresh peeled ginger
• 2 teaspoons hot sesame chile oil
• 2 teaspoons unseasoned rice vinegar
• 1 teaspoon sugar

1. Make the Rice Balls In a medium bowl, cover the rice with water and let stand for 30 minutes.
2. Drain and spread on paper towels to dry, then transfer to a shallow bowl.
3. Make the Rice Balls Fill a large saucepan with 3 inches of water and bring to a boil.
4. Line a bamboo steamer basket with the cabbage leaves or parchment paper.
5. In a large bowl, combine the remaining ingredients and mix well.
6. Form the mixture into 1 1/2-inch balls.
7. Coat the balls in the rice, pressing gently to help the rice adhere.
8. Arrange the balls in the steamer basket, leaving at least 3/4 inch between them.
9. Cover and steam over the boiling water until the rice is tender and the meatball is cooked through, about 20 minutes.
10. Meanwhile, Make the Sauce In a medium bowl, whisk all of the ingredients together.
11. Transfer the rice balls to a platter and serve with the dipping sauce.

shortgrain asian rice, cabbage, ground pork, scallions, water chestnuts, fresh ginger, garlic, soy sauce, sake, sesame oil, sugar, kosher salt, soy sauce, water, scallions, ginger, hot sesame chile oil, rice vinegar, sugar

Taken from www.foodandwine.com/recipes/pearl-rice-balls-with-ginger-sesame-sauce (may not work)