Pearl Meatballs (Sticky Rice Meatballs, 珍珠丸子)

Soak the rice

1. Add glutinous rice to a bowl. Pour in water and leave to soak for at least 2 hours.

Prepare the meat

1. Put minced pork into a mixing bowl along with salt, white pepper, cornstarch, light soy sauce, sesame oil, egg white, ginger and scallions (leave some for garnishing later).
2. Stir in one direction until it becomes sticky. Add minced water chestnut and mix well.

Shape the meatballs

1. Place some meat mixture onto the palm of your hand (wear a kitchen glove if you wish).
2. Gently close your hand into a fist while squeezing some mixture out through the opening between your thumb and index finger to form a ball.
3. Scoop it off with a spoon. Repeat to shape more (I made 15 balls with each measuring about 4 cm/1½ inches).
4. Drain the glutinous rice. Gently roll each meatball in the rice to get an even coating.

Steam the dish

1. Place slices of carrot onto a flat plate. Put meatballs over the carrot (see note 3 for alternative methods). Leave a little gap in between the balls.
2. Bring water to a full boil. Put the plate over a steamer rack or into a steamer basket. Leave to steam for 15 mins.
3. Garnish with scallions and serve immediately.