Steamed Glutinous Rice Pearl Balls from Mianyang

Steamed Glutinous Rice Pearl Balls from Mianyang

　　Rinse glutinous rice and soak in clean water for 2–3 hours, then drain using a winnowing basket and set aside. Mince pork and fish, place in a bowl, and mix in salt, minced ginger, chopped scallions, pepper, MSG, and beaten eggs until well combined. Add 450 grams of starch and water, stir vigorously to develop gluten, then shape into balls weighing about 15 grams each. Roll the balls in the glutinous rice until fully coated. Arrange them individually in a steamer (take care not to flick with your left hand while coating with rice to prevent the rice from sticking to the meat and preventing it from puffing up). Steam over high heat for about 15–20 minutes, then remove. Arrange the balls one by one on a serving plate and sprinkle with a little chopped scallion. For an elegant presentation, line the plate with green lotus leaves to highlight the white, glistening glutinous rice.