Steamed Hunan Pork and Glutinous Rice Pearl Balls

1. Prepare Filling

In a large mixing bowl, combine the ground pork, diced salt-cured ham, steamed black mushrooms, water chestnuts, and dried shrimp. Add the finely sliced scallions, minced ginger, and lightly beaten egg. Pour in the cornstarch mixture, peanut oil, light soy sauce, Shaoxing wine, sesame oil, sugar, salt, and a pinch of white pepper. Mix everything together until the mixture becomes soft and sticky. Cover the bowl and place it in the refrigerator for 8 hours or overnight.

2. Prepare Glutinous Rice

Thoroughly wash the glutinous rice to remove excess starch. Place the rice in a large bowl, cover it with water, and let it soak for one hour. After soaking, drain the rice and let it sit in a strainer for about two hours to ensure it is well-drained.

3. Form Pearl Balls

Take the chilled pork mixture and shape it into small balls, roughly the size of a golf ball. Roll each ball in the drained glutinous rice, ensuring an even coating of rice grains on each ball.

4. Steam Pearl Balls

Line a bamboo steamer with large iceberg lettuce leaves. Place the rice-coated balls on the lettuce, making sure they are spaced apart to allow steam to circulate. Steam the balls over high heat for 15 to 20 minutes. You'll know they are ready when the rice turns glossy and translucent, and the pork is thoroughly cooked.

5. Serve

Serve the steamed Hunan pork and glutinous rice pearl balls immediately. Enjoy!