Chinese Meatballs With Glutinous Rice

• 1/4 pound glutinous rice, about 1/2 cup, available in Chinese markets
• 3/4 pound fairly lean ground pork
• 6 water chestnuts, sliced into quarter-inchthick rounds and finely chopped, about 1/2 cup
• 1/4 cup whole salted or unsalted peanuts, finely chopped
• 1 egg, lightly beaten
• 1 teaspoon salt, if desired
• 1/2 teaspoon sugar
• 1 teaspoon cornstarch

1. Put the rice into a small bowl, and add cold water to cover to a depth of about half an inch above the top of the rice.
2. Set aside.
3. Put the meat into a bowl and add the water chestnuts, peanuts, egg, salt and sugar.
4. Blend well, preferably with a pair of chopsticks.
5. Drain the rice, and put it in a shallow dish.
6. Add the cornstarch and blend well.
7. Divide the meat into about 24 portions of equal size.
8. Shape each portion into a round ball.
9. Roll the balls in the rice, pressing lightly until each ball is coated.
10. Set aside.
11. Arrange the meatballs close together in a utensil that will fit neatly in the top of a metal or other steamer.
12. Bring a quantity of water to a boil in the bottom of the steamer.
13. Set the utensil containing the meatballs on the top of the steamer over the boiling water, and let steam 35 to 45 minutes.

rice, lean ground pork, water chestnuts, peanuts, egg, salt, sugar, cornstarch

Taken from cooking.nytimes.com/recipes/2921 (may not work)