https://pleasepasstherecipe.com/2016/01/07/steamed-chinese-meatballs/

1 cup short grained rice(I used sushi rice)
500g pork mince
2 tablespoons of finely chopped water chestnuts
2 tablespoon finely chopped, soaked shiitake mushrooms
2 tablespoons rice flour
3 teaspoons salt
1 tablespoons grated fresh ginger
1 tablespoon brown sugar
2 teaspoons oyster sauce
1 teaspoon Chinese 5 spice powder
1 tablespoon snipped chives
generous grinding of black pepper
Put the rice into a small bowl, cover with cold water allow to soak for at least 2 hours.
After soaking the rice, tip it into a strainer to drain, then spread the rice onto a couple of layers of kitchen paper to dry.
In a large bowl put the pork, shiitake mushrooms, water chestnuts, ginger, rice flour, spices and seasonings. Mix thoroughly to combine.
Roll the meatballs roughly 2cm in diameter, then roll in the rice so the meat is encased in a single layer of rice grains.
Line a steamer basket with a sheet of greaseproof paper and arrange the meatballs with a little space between, enough for the rice to swell.
You made need to steam the meatballs in 2 batches.
Cover the steamer tightly and cook for 30 – 35 minutes, timed from when the water starts boiling rapidly. Top the water up in the steamer as needed.
The rice will become transluscent when cooked.
Serve with ginger soy dipping sauce.
Ginger-Soy Dipping Sauce
1/4 cup light soy or tamari
1 tablespoon Shaoxing cooking wine
1 tablespoon finely grated ginger
Mix all the ingredients together. Allow to rest for 15 minutes for the flavours to infuse.

I had this without any sauce growing up.

June 10, 2026