| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Steamer, Appetizers |
30 |
Balls |
INGREDIENTS
| 1 1/4 |
c |
Glutinous rice OR |
| 3/4 |
c |
Arborio rice |
| 1 |
lb |
Ground turkey |
| 10 |
|
Dried Chinese mushrooms, soaked 20 minutes, stems removed and caps finely chopped |
| 1 |
c |
Canned water chestnuts, coarsely chopped |
| 1 3/8 |
tb |
Minced fresh ginger |
| 1 |
tb |
Minced scallions |
| 3 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Rice wine or sake |
| 1 1/2 |
tb |
Sesame oil |
| 2 |
tb |
Cornstarch |
|
|
Soy sauce for dipping (opt) |
INSTRUCTIONS
Using your fingers as a rake, rinse the rice under cold running water
until the water runs clear. Drain and transfer to a baking pan.
In a bowl mix the turkey, mushrooms, water chestnuts and seasonings.
Line steamer trays with parchment or wax paper. Scrape teaspoon of
the turkey mixture into balls and roll in the rice until completely
covered. Arrange 1" apart on the steamer trays.
Cover and steam 25 minutes, or until cooked through. Serve immediately
with soy sauce.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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