Rice-Studded Meatballs

Ingredients

• ½ teaspoon Asian sesame oil
• 1 teaspoon salt
• ¼ teaspoon white pepper
• 1 large collapsible metal steamer rack
• 4 outer leaves iceberg or romaine lettuce
• 1 pound ground pork or veal or meatloaf mix
• 1 cup long-grain white rice
• + 6 more ingredients
• • 1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
  • 1 bunch scallions
  • ½ cup canned water chestnuts
  • 1 tablespoon cornstarch
  • 1 tablespoon egg white
  • 1 teaspoon sugar

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. Sti...

View full recipe at Epicurious