Ingredients
500 g (about 1 lb) pork belly, 150 g (about 3/4 cup) glutinous rice, 100 g (about 3/4 cup) peeled water chestnuts.
Seasonings
100 g (about 1/2 cup) cooking wine, 50 g (about 1/3 cup) wet cornstarch slurry, 15 g each of scallion-ginger juice, 5 g each of salt and MSG.
Instructions
1. Dice the water chestnuts and pork into pieces the size of mung beans, then lightly chop a few more times to mix them evenly, and transfer to a bowl. Combine cooking wine, salt, scallion, ginger juice, MSG, and wet starch with a suitable amount of water, stir until well-blended and firm, then shape into balls weighing about 40 g (roughly 1.4 oz) each.
2. Rinse the glutinous rice thoroughly, then soak it in clean water for about 15 minutes. Drain the water and transfer the rice to a bowl. Add cooking wine and MSG, mix well, and let it marinate for about 10 minutes, then drain off any excess liquid.
3. Roll the shaped balls in glutinous rice, then place them in a pre-greased pan and steam over high heat for 20 minutes. This dish is soft and sticky on the outside, tender inside, with a sweet and fragrant flavor.