Title: Steamed Pearl Balls
Categories: Appetizers, Pork, Chinese
Yield: 16 Servings
3/4 c Uncooked short grain rice
1 1/2 c Water
4 Dried shiitake mushrooms
1/2 c Water; hot
1 lb Lean, boneless pork
1 Egg
2 Green onions; chopped
1/4 c Water chestnuts; chopped
1 ts Corn starch
1 ts Ginger; minced
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 minutes. Remove & discard mushroom
stems; set aside caps. Trim excess fat from pork. With knife blade
process pork 1 minute or until finely chopped. Add reserved
mushrooms, egg & remaining ingredients; process 45 seconds or until
well blended. Shape pork mixture into 16 (1") balls. Roll each ball
in reserved rice. Arrange balls in a 10x6x2" baking pan; place dish
on a rack in a roasting pan. Pour water in roasting pan to the
depth of 1" bring to a boil. Cover roasting pan. Reduce heat to
medium & steam 20 minutes. Serve immediately.
