Steamed Pork and Corn Balls | Umami Insider

Ingredients:
- 2 can Whole Corn
- 4 Tbsp Katakuriko (Potato Starch)
- Mustard
- Soy Sauce
- Ketchup

Meatball:
- 1 lb Ground Pork
- 2 tsp Ginger, grated
- 4 Tbsp Scallions, chopped
- 2 Tbsp Katakuriko (Potato Starch)
- 1 tsp Salt
- 2 tsp Soy Sauce
- 1 Egg, whisked
- Pepper, to taste

Instructions:
1. Open and drain corn in a strainer. Pat dry with paper towel.
2. Place all of the ingredients of the meatball in a bowl, Mix well with hands until sticky.
3. In a cooking sheet tray, place corn and 2 tablespoon of katakuriko. Mix until each individual corn separates.
4. Scoop the meatball mixture and form a golf-ball sized ball with hands. Place the ball on the tray, and stick the corn around it by rolling the ball. Repeat.
5. Line bamboo steamer with parchment paper and place the meatballs.
6. Place the steamer into the wok (or a pan or a pot that fits the steamer) and observe how deep it sits. Remove the steamer and add water to the wok until the water is just below where the steamer sits.
7. Bring the water to a simmer on medium heat, do not let it boil.
8. Place the bamboo steamer in the wok with the lid on. Let the hot water cook the food, for about 10 minutes.
9. Enjoy with mustard, soy sauce, or ketchup.