Chinese-inspired · FROM THE FDR RECIPES KITCHEN
Sticky rice coats small pork meatballs and turns translucent as they steam. They take a little planning, but most of the waiting is the rice soaking overnight.
Soak the rice in plenty of water in the refrigerator for 8 hours. Drain thoroughly just before shaping the meatballs.
Mix pork, scallion, water chestnuts, egg white, soy sauce, sherry, cornstarch, salt and pepper until the mixture holds together.
Shape into about 24 small balls. Roll each in the damp rice, pressing gently so the grains adhere.
Arrange on a heatproof plate with space between the balls. Steam, covered, over boiling water for 25–35 minutes, working in batches if necessary.
Check that the rice is tender and the centers of the largest pork balls reach 160°F (71°C). Serve hot.
Kitchen guide: How to cook a good dinner in a steamer
Adapted from archive recipe 795. Soaking is refrigerated, salt is reduced, and the yield is set to roughly four small balls per serving.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
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