- 1 cup long-grain white rice
- 3 outer leaves iceberg or romaine lettuce
- 1 pound ground pork or veal or meatloaf mix
- 1 tablespoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
- 1 bunch scallions (white and pale green parts only), minced
- 1/2 cup diced (1/4 inch) rinsed and drained canned water chestnuts
- 1 tablespoon cornstarch
- 1 tablespoon egg white, lightly beaten
- 1 teaspoon sugar
- 1/2 teaspoon Asian sesame oil
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 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.
- Stir together remaining ingredients (except rice) until combined well.
- Drain rice in a sieve and transfer to a shallow dish.
- Roll about 1 tablespoon meat mixture into a ball and roll in rice to coat, then transfer to steamer rack. Make about 30 more coated balls in same manner (use all of meat mixture; there will be leftover rice) and arrange in 1 layer on steamer rack.
- Bring water to a boil and set steamer rack in skillet. Cover tightly and steam over high heat until cooked through, about 25 minutes. Check water occasionally, adding more as necessary.