![Pearl Rice Balls with Ginger-Sesame Sauce](https://cdn.statically.io/img/www.foodandwine.com/thmb/pSIWoAJ_KRZBp5Yzq34Jku3wW38=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201103-xl-rice-balls-2000-07f6e69f5e8e433a849563011fe97394.jpg)
Ingredients
Rice Balls
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1 cup short-grain Asian rice
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3 cabbage leaves (large or parchment paper)
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1 pound ground pork
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4 scallions (minced)
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6 water chestnuts (minced)
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2 teaspoons fresh ginger (peeled and finely grated)
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2 cloves garlic (minced)
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2 teaspoon soy sauce
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2 teaspoons sake
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1 teaspoon toasted sesame oil
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1 teaspoon sugar
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1 teaspoon kosher salt
Sauce
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½ cup soy sauce
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2 tablespoons water
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2 tablespoons scallions (minced)
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1 tablespoon fresh ginger (peeled and freshly grated)
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2 teaspoons hot sesame chile oil
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2 teaspoons unseasoned rice vinegar
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1 teaspoon sugar
Directions
Make the Rice Balls
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In a medium bowl, cover the rice with water and let stand for 30 minutes. Drain and spread on paper towels to dry, then transfer to a shallow bowl.
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Fill a large saucepan with 3 inches of water and bring to a boil. Line a bamboo steamer basket with the cabbage leaves or parchment paper. In a large bowl, combine the remaining ingredients and mix well. Form the mixture into 1 1/2-inch balls. Coat the balls in the rice, pressing gently to help the rice adhere. Arrange the balls in the steamer basket, leaving at least 3/4 inch between them. Cover and steam over the boiling water until the rice is tender and the meatball is cooked through, about 20 minutes.
Meanwhile, Make the Sauce
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In a medium bowl, whisk all of the ingredients together. Transfer the rice balls to a platter and serve with the dipping sauce.
Make Ahead
The sauce can be refrigerated overnight.