| 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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