1 pound chopped or ground beef
4 scallions, white bottoms and green tops minced
1 teaspoon finely minced fresh ginger root (or 1/2
teaspoon ground ginger if fresh is not available)
2 whole eggs, lightly beaten
1/4 cup water chestnuts, finely minced
2 teaspoons sugar
4 tablespoons dark soy sauce
3 tablespoons (about) dry sherry
1 cup standard rice, soaked for 30 minutes in warm
water
3/4 cup dry white wine
3 tablespoons vinegar
2 to 3 drops Tabasco
1 clove garlic, minced
2 tablespoons light soy sauce
1 teaspoon sesame seed oil

If you know Chinese food and have a Chinese grocery in your
neighborhood, you can prepare this recipe in the Chinese way with
"glutinous sticky rice" and fresh ginger root. This type of rice will need only
20 minutes of soaking and 2 minutes less cooking time at 15 pounds. It is
important to set the rice-covered balls in the pressure cooker at least 1/4
inch apart, to allow for the expansion of the rice.

Use a 6-quart or smaller pressure cooker and, if necessary, cook the
meatballs in batches. In a mixing bowl, lightly but thoroughly work together
the beef, scallions, ginger, eggs, water chestnuts, and 1 teaspoon of the
sugar. Now dribble over and blend in the dark soy sauce and up to 2
tablespoons of the sherry. You should have a mixture that remains just firm
enough for the balls to hold together. Dip your hands in warm water and
shape the mixture into balls about the size of cherry tomatoes. Spread the
cup of rice out evenly on a tray and roll each ball into the rice until it is fully covered. Put the base rack in your pressure cooker, pour in the wine and
arrange the balls about 1/4 inch (7 mm) apart. Put on the lid, bring up the
pressure to 15 pounds and cook for exactly 6 minutes. Meanwhile,
prepare the sweet-sour sauce. In a mixing bowl, blend together the
vinegar, Tabasco, garlic, light soy sauce, sesame seed oil, the remaining
tablespoon of sherry and the final teaspoon of sugar. Taste and adjust the
flavor by adding a tiny bit more of any or all of the ingredients. Reserve the
sauce until the balls are ready. When the timer rings, turn off the heat,
reduce the pressure immediately, take out the balls and dribble the sauce
over them, then serve them at once, hot.

Yield: 4 servings