Rice-Studded Meatballs

Rice-Studded Meatballs

These rice-coated meatballs, commonly referred to as zhen zhu, meaning "pearls" in Chinese, are often prepared at home in New York City's Chinatown. Steaming them on lettuce leaves helps prevent them from sticking to the steamer rack. They are traditionally made with sticky rice (sometimes called sweet rice), but we've used long-grain rice, which is easier to find.
Active time: 20 min Start to finish: 45 min
Makes 6 main-course or 10 first-course servings.
 
1 cup long-grain white rice
2 to 4 outer leaves iceberg or romaine lettuce
1 lb ground pork or veal or meatloaf mix
1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
1 bunch scallions (white and pale green parts only), minced (1/3 cup)
1/2 cup diced (1/4 inch) rinsed and drained canned water chestnuts
1 tablespoon cornstarch
1 tablespoon egg white, lightly beaten
1 teaspoon sugar
1/2 teaspoon Asian sesame oil
1 teaspoon salt
1/4 teaspoon white pepper
Special equipment: a large collapsible metal steamer rack
 
Soak rice in hot tap water in a large bowl while preparing meat mixture.
While rice soaks, put a metal steamer rack in a deep 12-inch skillet or a wide 6-quart pot and add enough water to reach 1/2 inch below bottom of steamer rack. Remove steamer rack from skillet and line rack with lettuce.
Stir together remaining ingredients (except rice) until combined well.
Drain rice in a sieve and transfer to a shallow dish.
Roll about 1 tablespoon meat mixture into a ball and roll in rice to coat, then transfer to steamer rack. Make about 30 more coated balls in same manner (use all of meat mixture; there will be leftover rice) and arrange in 1 layer on steamer rack.
Bring water to a boil and set steamer rack in skillet. Cover tightly and steam over high heat until cooked through, about 25 minutes.
Check water occasionally, adding more as necessary.
 
Check water occasionally, adding more as necessary.