Instead of being wrapped in dumpling dough, these fun little pork dumplings from Andrew Zimmern are patted with rice, which gets fluffy during steaming. Slideshow: Dumplings, Gyoza and Pot Sticker Recipes
In a medium bowl, cover the rice with water and let stand for 30 minutes. Drain and spread on paper towels to dry, then transfer to a shallow bowl.
Fill a large saucepan with 3 inches of water and bring to a boil. Line a bamboo steamer basket with the cabbage leaves or parchment paper. In a large bowl, combine the remaining ingredients and mix well. Form the mixture into 1 1/2-inch balls. Coat the balls in the rice, pressing gently to help the rice adhere. Arrange the balls in the steamer basket, leaving at least 3/4 inch between them. Cover and steam over the boiling water until the rice is tender and the meatball is cooked through, about 20 minutes.
In a medium bowl, whisk all of the ingredients together. Transfer the rice balls to a platter and serve with the dipping sauce.
The sauce can be refrigerated overnight.