Recipe ingredients and directions:
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 and 1 1/2 cups cold water. Let stand 2 hours.
Drain rice and place on paper towels to dry. Combine mushrooms
and 1/2 cup hot water; let stand 15 minute. Remove and discard
mushroom stems; set aside caps. Trim excess fat from pork. With
knife blade, process pork 1 minute. Add reserved mushrooms, egg
and remaining ingredients; process 45 seconds. Shape pork mixture
into 16 1-inch balls. Roll each ball in reserved rice. Arrange
balls in a 10 x 6 x 2" baking pan; place dish on a rack in a roasting
pan. Pour water in roasting pan to the depth of 1 inch. Bring to
a boil. Cover. Reduce heat to medium and steam 20 minutes. Serve
immediately.
Category: Asian Recipes
