2 c. water
1 1/4 tsp. salt, divided
1/2 c. short-grain white rice
1 lb. ground pork
1/2 c. minced water chestnuts
3 tbsp. scallion, finely chopped
2 tbsp. soy sauce
2 cloves garlic
1 tsp. sugar
1/4 tsp. five-fragrance powder or 1/2 tsp. ginger
1/8 tsp. pepper

Bring the water and 3/4 tsp. of the salt to a boil in a 1 1/2 quart saucepan over medium-high heat. Add the rice and boil 5 minutes. Drain, rinse with cool water, and separate the grains by sifting them through your fingers. Set aside.

In a large bowl. stir together the pork, water chestnuts, scallion, soy sauce, garlic, sugar, remaining 1/2 tsp. salt, five-fragrance powder, and pepper until thoroughly combined. Form into 24 1-inch balls.

Roll the balls in the rice (if necessary, separate the grains again). Place the pork-upines about 1 inch apart on a steamer. Place over boiling water and steam, covered, 20 minutes (you may need to make more than one batch).

Makes 24.