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3/4 cup uncooked short grain rice
1/4 cup chopped water chestnuts
1 1/2 cup water
1 teaspoon cornstarch
4 dried shiitake mushrooms
1 teaspoon minced gingeroot
1/2 cup hot water
1/4 teaspoon salt
1 pound lean, boneless pork
1/4 teaspoon pepper
1 egg
2 teaspoon low sodium soy sauce
2 green onions chopped
1. Combine uncooked rice and 1 1/2 cups of cold water and let stand for 2 hours.
2. Drain rice and place on paper towels to dry.
3. Combine mushrooms and 1/2 cup of hot water; let stand for 15 minutes. Remove and discard mushroom stems; set aside the mushroom caps.
4. Trim excess fat from pork. With knife blade process pork for one minute or until finely chopped.
5. Add reserved mushrooms, egg and remaining ingredients and process for 45 seconds or until well blended.
6. Shape pork mixture into 16 (1 inch) balls. Roll each ball in reserved rice.
7. Arrange balls in a 10x6x2 inch baking pan; place dish on a rack in a roasting pan.
8. Pour water in roasting pan to the depth of 1 inch and bring to a boil.
9. Cover roasting pan and reduce heat to medium and steam for 20 minutes. Serve immediately.
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