Instructions: 1. Soak glutinous rice. Drain well.

2. Mince or grind beef, removing fat and tendons. Place in a bowl. Mince ginger root and onion and add.

3. Beat egg lightly and add, along with soy sauce, cornstarch, sugar, salt and sherry. Blend well and form into walnut-size meatballs. (Do not handle meat too much; it will dry out.)

4. Spread glutinous rice on a flat plate. Roll each meatball over rice to coat completely.

5. Arrange meatballs on shallow heatproof dish with 1/2-inch spaces between them to allow for expansion of rice.

6. Steam on a rack 20 to 30 minutes (see "HOW-TO SECTION"). Serve hot with dips of soy sauce and Chinese mustard.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.