Steamed Chinese Pearl Meatballs

• 400 grams Ground pork
• 1/2 Bamboo shoot (boiled)
• 1/2 piece Ginger
• 1 Egg white
• 1 tbsp Shaoxing wine or sake
• 1 tbsp Chicken stock granules
• 1 dash Salt and pepper
• 1 tbsp Sugar
• 350 grams Mochi sticky rice
• 1 clove Garlic
• 1 dash Green onions or scallions
• 2 tbsp Black vinegar
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Doubanjiang (or ra-yu)

1. Finely chop the bamboo shoot and ginger.
2. In a bowl, evenly combine the ingredients from Step 1 with the ground pork, egg white, Shaoxing wine, chicken stock granules, salt, pepper, and sugar.
3. Form the mixture from Step 2 into balls.
4. Rinse the mochi sticky rice and soak it in water for 30 minutes, then drain.
5. Coat the balls from Step 3 evenly in the soaked rice.
6. Put the rice-coated balls from Step 4 in a steamer and steam them for 30 minutes over high heat.
7. Chop the green onions.
8. Roughly chop the garlic.
9. Combine the ingredients with the chopped onions and garlic from Step 6 to make the sauce.
10. Arrange on plate and serve.

ground pork, shoot, ginger, egg, wine, chicken, salt, sugar, sticky rice, clove garlic, green onions, black vinegar, soy sauce, sesame oil

Taken from cookpad.com/us/recipes/152239-steamed-chinese-pearl-meatballs (may not work)