| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Appetizers, Pork, Oriental | 16 | Servings | |
INGREDIENTS
| 3/4 | c | Uncooked Short Grain Rice |
| 1 1/2 | c | Water |
| 4 | Dried Shiitake Mushrooms | |
| 1/2 | c | Hot Water |
| 1 | lb | Lean, Boneless Pork |
| 1 | Egg | |
| 2 | Green Onions Chopped | |
| 1/4 | c | Chopped Water Chestnuts |
| 1 | ts | Cornstarch |
| 1 | ts | Minced Gingerrot |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | ts | Low Sodium Soy Sauce |
INSTRUCTIONS
Combine Uncooked Rice & 1 1/2 C. Cold Water. Let Stand 2 Hours. Drain Rice & Place On Paper Towels To Dry.Combine Mushrooms & 1/2 C. Hot Water; Let Stand 15 Min. Remove & Discard Mushroom Stems; Set Aside Caps. Trim Excess Fat From Pork. With Knife Blade Process Pork 1 Min. OR Until Finely Chopped. Add Reserved Mushrooms, Egg & Remaining Ingredients; Process 45 Sec. OR Until Well Blended. Shape Pork Mixture Into 16 (1 in.) Balls. Roll Each Ball in Reserved Rice. Arrange Balls in A 10 X 6 X 2 in. Baking Pan; Place Dish On A Rack in A Roasting Pan. Pour Water in Roasting Pan To The Depth Of 1 in. Bring To A Boil. Cover Roasting Pan.Reduce Heat To Medium & Steam 20 Min. Serve Immediately.
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