Pearl Balls

1 cup short-grain, glutinous rice
1 pound ground pork
1/2 cup finely minced scallions with tops
2 tablespoons finely chopped ginger root
1/2 cup soy sauce

Soak rice in cold water for at least six hours or overnight. Drain in colander and allow to dry completely. Mix the other ingredients in the pork and refrigerate for one hour. Form the pork into 1-inch size balls and roll in the dry rice, making sure that as much rice as possible adheres to the pork balls. Refrigerate the rice-coated balls for at least one hour. Bring water to a rolling boil in a steamer. Place as many balls in the steamer basket as it will hold without allowing them to touch. Steam for 20-25 minutes.

Serve warm with soy sauce for dipping.