Vietnamese dish
These little minced pork balls are coated in rice and then steamed.
Wash the rice in a very fine strainer under running cold water. Then, soak them in plenty of cold water for 3 hours.
About 30 minutes before the meal, mix the minced meat with the ginger, the chopped shallot, the raw egg and a little salt.
Drain the water chestnuts and chop them. Add them to the previous mixture and season with a little soy sauce.
Drain the rice thoroughly. Spread on a clean cloth.
Wet your hands and form meatballs the size of ping pong balls.
Dry the rice as much as possible by blotting it with paper towel.
Place the meatballs on the rice as you go and roll them in to coat them well.
Heat some water in a steamer and place the basket on it. Let the dumplings cook for 20-25 minutes.
Serve the dumplings on a preheated serving platter.
Sticky rice, sometimes called ( Ketan ) is sold in Asian food shops.
Source:La Cuisine internationale ( Good recipes from Marie-Madeleine Vincensini).
