Ingredients
1 pound ground pork8 ounces fresh shiitake mushrooms, finely chopped3 cups finely chopped Chinese or napa cabbage1 can (8 ounces) bamboo shoots, drained and finely chopped1 medium carrot, shredded4 green onions, thinly sliced3 tablespoons teriyaki sauce2 tablespoons minced fresh gingerroot1 tablespoon rice vinegar1 tablespoon soy sauce2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper2-1/2 cups sushi or small grain riceCabbage leaves, optionalDIPPING SAUCE:3/4 cup teriyaki sauce1 tablespoon minced fresh gingerroot2 teaspoons rice vinegar1 teaspoon grated lemon zest1 to 2 tablespoons Sriracha chili sauce, optional
Preparation
In a large bowl, combine the first 6 ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly.
Line a steamer basket with cabbage leaves or parchment as desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs.
