Title: Steamed Pearl Balls
Categories: Appetizer
Yield: 16 Servings
| 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 |
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.