Recipe: Pearl Meatballs

• 2 tbsp rice wine vinegar
• 1.5 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil
• 1 red chilli, chopped

Prep: Rinse glutinous rice in cold water, drain and then place in a bowl and cover with fresh cold water. Soak for 2 hours.
Place shiitake mushrooms in warm water and soak for 2 hours. Drain (keep liquid for stocks), remove stalks, chop caps finely.
Line the bottom of a very large steamer (or 2 smaller) basket with cabbage leaves or baking paper.

Place all meatball ingredients in a bowl and mix or beat very well until the mixture is a little paler, sticky and fluffy. Place in the fridge to marinate for 30 minutes.

Drain rice well and spread over a tray or plate. With wet hands, roll one scant tablespoon of the meatball mixture into a ball and then roll it in the rice – make sure that the rice sticks. You may have to apply a little pressure. Place the rice covered meatball into the steamer basket, then repeat with the remaining mixture, rinsing hands before rolling again. Make sure the meatballs do not touch and don't overfill the basket to ensure even cooking.

Cover steamer basket with lid and place over pot of cold water on the stove. Turn heat to high and steam the meatballs for 20 minutes. Turn heat off and allow to rest for 3-5 minutes. If properly cooked, the rice should look plump, less opaque, and pearl-like!

While the meatballs rest, combine all the dipping sauce ingredients together in a bowl, stirring until the sugar is dissolved. Serve the meatballs directly from the steamer basket with the dipping sauce as a starter or make them a part of your next Lunar New Year feast!