Steamed pearl balls

Yield: 16 servings

Measure Ingredient
¾ cup Uncooked Short Grain Rice
1½ cup Water
4 \N Dried Shiitake Mushrooms
½ cup Hot Water
1 pounds Lean, Boneless Pork
1 \N Egg
2 \N Green Onions Chopped
¼ cup Chopped Water Chestnuts
1 teaspoon Cornstarch
1 teaspoon Minced Gingerrot
¼ teaspoon Salt
¼ teaspoon Pepper
2 teaspoons Low Sodium Soy Sauce

Combine Uncooked Rice & 1½ C. Cold Water. Let Stand 2 Hours. Drain Rice & Place On Paper Towels To Dry.Combine Mushrooms & ½ 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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