Grandma's Pearl Meatballs

Preparation

Soak the rice

The night before, place the glutinous rice in a medium mixing bowl. Add water to cover by 1 inch and place in the fridge to soak overnight.

Make the filling

In a large mixing bowl, combine the cabbage and the 1⁄4 teaspoon salt. Mix with your fingers until the salt is incorporated. Set aside for 10 minutes to let the cabbage sweat out water. Meanwhile, in another large bowl, combine the ground pork, garlic, ginger, scallions, brown sugar, sesame oil, the remaining 1 tablespoon salt, and the chicken stock.

After the cabbage has sweated out all its water, transfer it onto a thin dish towel or a few layers of thick paper towels and wrap around the cabbage to enclose. Using your hands and brute strength, squeeze out as much excess water from the cabbage as you can. Transfer the cabbage to the rest of the filling mixture and use your fingers to mix all that juicy meat- mixture goodness together, using a circular motion, until the filling looks homogeneous and feels sticky, about 3 minutes.

Make the meatballs

Drain the rice, then pour the grains onto a plate. Prep a bamboo steamer by lining it with perforated steamer liners or extra napa cabbage leaves. With oiled hands, grab a small amount of meat filling (the size of a ping-pong ball) and roll it into a meatball. Then roll the meatball around in the plate of rice until the grains have stuck to the entire surface of the meatball. Set the meatball into the bamboo steamer. Continue forming meatballs and rolling them in rice until all the meat filling has been used.

Steam the meatballs

Fill a pot that will fit your bamboo steamer with an inch of water and bring to a boil. Place the steamer in the pot and cover. Steam for 18 minutes, until the rice has softened and the meat is cooked through, and serve with some extra chopped scallions sprinkled on top.