3/4 cup sweet rice
1 pound ground lean pork
2 green onions, chopped
1 egg white
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sherry wine
2 tablespoons cornstarch
5 water chestnuts, chopped

Soak sweet rice overnight, drain and set aside.

Mix pork with remaining ingredients. Form balls about 1-inch in diameter. Roll meatballs in sweet rice until all are covered. Place balls in a steamer for 30 minutes.

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