Aside from being irresistibly delicious, these are gluten-free, very easy to prepare, and can be made ahead and frozen, so when company arrives, all you need to do is steam and serve.
3/4C glutenous rice or sticky rice (does not contain gluten)
1# ground pork
1 green onion, minced
2t freshly grated ginger
4 water chestnuts, finely minced
1T soy sauce
1T dry sherry (optional)
1 egg, lightly beaten
2t corn starch
Dipping sauces can vary to taste. I usually put out several options:
Soy sauce with rice vinegar and chili oil
Sweet chili sauce
Soak the glutinous rice in water for at least 6 - 8 hours (preferably overnight). Drain well in a sieve or colander. Spread out the rice on a baking sheet. : Drain and spread out the rice just before making the pearl balls, so that the rice doesn't dry out too much.
Combine the remaining ingredients in a large bowl, mixing well to incorporate all the goodies.
Lay out a baking sheet or tray lined with parchment. Using a small ice cream scoop, a teaspoon, or your hands (keep hands wet for easier handling), make large gumball-sized balls (about 1T), and drop them onto the sheet with the rice. Roll the balls in the rice to coat evenly, and transfer to the tray with the parchment. Space them out so they're not touching. At this point the balls can be frozen for future use (freeze on the sheet pan, then transfer to ziploc bags, being careful not to lose too much rice).
Steam the balls in batches using bamboo steamers or steamer baskets. Lightly oil the steamers to prevent sticking. Steam for about 20-25 minutes. Serve immediately.