Spicy Rice Balls - Porcupine Balls

• short-grain rice↗3⁄4 cup

  sweet (I used medium grain rice) or 3/4 cup rice, sticky (I used medium grain rice)

• ground pork↗1⁄2 lb
• egg↗1
• soy sauce↗2 tablespoons
• sugar↗1⁄2 teaspoon
• green onions↗5

  finely chopped

• gingerroot1

  peeled and finely shredded (about 1 tbsp.)

• red bird's eye chilies↗1

  or 1 serrano chili, seeded and minced

Step-by-step instructions

1. 1

   In a medium bowl, soak rice in 2 cups water for 2 hours. Drain; put on a plate.

2. 2

   In a medium bowl, combine pork, egg, soy sauce, sugar, green onions, ginger, and chile. Cover and chill until rice is ready.

3. 3

   Divide pork mixture into 32 pieces. Roll into balls, then roll balls in rice. Put balls in parchment-lined steamers (see How to Steam Dim Sum, below). Cook until rice is tender and pork is cooked, about 10 minutes. Serve immediately.

4. 4

   How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 inches wider. To keep dumplings from sticking, cut a circle of parchment paper 1 inches smaller in diameter than the basket (so steam can flow up around the edges) and fit it inches Pour enough water into pot to come 1 inches up side and bring to a boil over high heat. Fill basket with dim sum first, then set it in the pot. Cover and cook, adding hot water as needed.