1/2 cup short-grain, sweet, or sticky rice
1 cup of coarsely chopped chicken
1 egg
2 tablespoons soy sauce
1/2 teaspoon sugar
5 green onions, finely chopped
One 1-in. piece ginger, peeled and finely shredded (about 1 tbsp.)
1 bird's eye or serrano chile, seeded and minced

1. In a medium bowl, soak rice in 2 cups water for 2 hours. Drain; put on a plate.

2. In a medium bowl, combine chicken, egg, soy sauce, sugar, green onions, ginger, and chile. Cover and chill until rice is ready.

3. Divide chicken mixture into 30 pieces. Roll into balls, then roll balls in rice. Put balls in parchment-lined steamers. Cook until rice is tender and chicken is cooked, about 10 minutes. Serve immediately.

How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 in. wider. To keep dumplings from sticking, cut a circle of parchment paper 1 in. smaller in diameter than the basket (so steam can flow up around the edges) and fit it in. Pour enough water into pot to come 1 in. up side and bring to a boil over high heat. Fill basket with dim sum first, then set it in the pot. Cover and cook, adding hot water as needed.