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Approximately 4 servings
1 cup glutinous rice
1 pound Pork or ground Pork
1 - 2 green onions
2 slices fresh ginger
2 tablespoons light soy sauce
1 tablespoon sherry
1 tablespoon water
2 teaspoons cornstarch
1 teaspoon Sugar
1/2 teaspoon salt (or to taste)
Mince or grind the Pork if not using ground Pork. Mince the ginger and chop the green onions finely. Lightly beat the egg and combine in a bowl with the light soy sauce, sherry, water, cornstarch, Sugar, and the salt.
Place the porkballs on a heatproof dish 1/2 to 1-inch apart. Place the dish on a rack in a pot, cover, and steam over boiling water for between 25 – 35 minutes. Pearl balls are normally served with soy sauce.