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Black Rice Balls

Rice, Noodles, and Other Grain Foods

Black Rice Balls
1/2 pound pork, minced fine
4 Chinese mushrooms, soaked in warm ater for half hour, then remove stem and mince fine
2 scallions, white part only, minced fine
1 teaspoon sugar
1 teaspoon dark or mushroom soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1 cup Chinese black rice
1 teaspoon corn oil
1. Mix pork, mushrooms, scallions, sugar, soy sauce, sesame oil, and salt and form into one-inch meat balls.
2. Put rice on tray and roll each ball in it until completely covered.
3. Oil a plate and put rice balls on it, spacing them half-inch or more apart. Use two or three steamer racks, as necessary.
4. Bring steamer filled with two inches of water to the boil, set one plate on each steaming section and steam for forty minutes. Remove the plate(s) of steamed rice balls and let rest for ten minutes, then serve.

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