1 lb. ground pork
3 lg. Chinese dried mushrooms, soak 1/2 hour
2 tbsp. finely chopped water chestnuts
1 sm. onion, finely chopped
1 egg, lightly beaten
1/4 tsp. sugar
Dash of pepper
1 tbsp. ginger wine
1 tbsp. reg. soy sauce
1 c. glutinous rice, drained

Combine above ingredients well, except for rice. Shape meat mixture into meatballs, using about 1 tablespoon of mixture. Roll into drained rice to coat completely. Add water to steamer base. Bring to boil. Line steamer with lettuce leaves. Arrange pork balls on top of leaves; cover steamer, steam over high heat for 30 minutes. Serve with a sauce of 2 tablespoons soy sauce and 1 of vinegar.