Pearl Balls

     Whenever my family and I attend a potluck, I take into consideration the food we bring. In the small group we go to, there's this lady who loves Filipino food and who has gluten intolerance. One time, I brought siomai in a gathering and I felt sorry she can not taste it. This inspired me to prepare Pearl balls. Likened to siomai coated with glutinous rice instead of egg roll or wonton wrapper. So when one runs out of wonton wrappers, use glutinous rice instead. Pear Balls are easy to make, filling and healthy too. Also an alternative dumpling to serve for friends on a gluten free diet.

Ingredients:

1 1/4 cup glutinous rice soaked overnight
3 pieces  boiled shitake mushroom diced
1 lbs ground pork
1/4 lbs shrimp minced
1/3 cup water chestnuts diced
1 tbsp. ginger minced
3 stalks green onion diced
1 tbsp. soy sauce
1 tbsp. Chinese wine
2 tsp sesame oil
1 egg slightly beaten
1 tsp salt
1/2 tsp black pepper
2 tbsp. tapioca or cornstarch
1 tbsp. mushroom water

Dumpling Sauce:
juice of half lemon
1 tbsp. soy sauce
1 tsp sugar
1 t sesame oil

Preparation: 1. Soak glutinous rice overnight and drain water
2. Combine all ingredients except glutinous rice for 2-3 minutes
3. Scoop meat paste using a small ice cream scoop or measuring 1 tablespoon
4. Drop meat paste and roll in the glutinous rice until fully covered. Gently press to form a ball and glutinous rice stick to it.
5. Place meatball on a parchment paper lined steamer or greased plate. Do not over crowd by leaving some space between them. Do the  same process to the rest of meat ball.
6. Steam for 20 minutes.
7. Best eaten while still warm.