I am on the train to Milwaukee and have forty minutes to kill. Just now I went over the Graduate School Gourmet and thought I might contribute to the pool of graduate student's recipes. I'd like to present you with a staple from my hometown, Wuhan, a city near Yangtze River: Pearl meatball. This dish is not good for an everyday food for it takes more than 5 minutes to cook. But It's so delicious that I won't regret investing two hours in it.

Due to some time-consuming parts, reader discretion is advised.

Pearl Meatballs: Something you should try but never get addicted to

Introduction

Pearl meatballs (珍珠丸子) is a popular dish in Chinese cuisine. Many regions claim pearl meatballs to be a staple but it is widely believed that it is a signature of Hubei Providence. It was named for the translucent looking of sticky rice which resemble pearls.

Literature Review [ommited]

Methodology

Dependet variables:
1 cup sticky rice: that's what makes meatballs "pearls." Most sticky rice I can find in Chinese grocery stores in the States is not what I really want but it's bette than nothing. The trick to choose the right rice is to see how long the rice is. The longer, the better.
1 tablespoon light/fresh soy sauce: There are two types of soy sauces in Chinese cuisine: shēngchōu (生抽) Light/fresh soy sauce and lǎochōu (老抽) Dark/old soy sauce. Light soy sauce is saltier but does no affect the color of the dish as much as Dark soy sauce does. I personally prefer light soy sauce for its stronger flavor.
1 lb ground pork
1 green onion
1 ginger
1 egg white

Independent variable:
4 minced water chestnuts [optional]

1. soak the rice in cold water for at least two hours. Drain it well.
2. chop up green onion and ginger finely. Add minced water chestnuts if you prefer a crunchy and juicy taste)
3. Mix ground pork, chopped green onion, ginger, soy cauce, and egg white and stir it well till everything blends.
4. Use whatever way to make the mixed pork into meatballs the size of pingpong balls. Roll them in the rice till well coated with a layer of rice. I usually use a spoon to make a meatball.
5. Place meatballs artistically on plate and steam them for 20 minutes. Steaming time might vary depending on the size of your meatballs. The rule of thumb to tell if they are well cooked is to see whether the rice has turned to translucent.
6. Serve and enjoy!

Discussion

If steamed sticky rice turns cold, it will become hard and dry. It's best to serve the dish immediately and don't make any leftover. Reheating won't help bring sticky rice back to life. Oh, seems it's really not fitting for grad student's food.

Conclusion

So now you have Pearl Meatballs! Eat them all!