Steamed Pearl Balls
|Uncooked long-grain rice||1⁄2 Cup (8 tbs)|
|Ground chicken/Turkey||1⁄2 Pound|
|Finely chopped mushrooms||1⁄2 Cup (8 tbs)|
|Minced green onions||1⁄2 Cup (8 tbs)|
|Low-sodium soy sauce||1 Tablespoon|
|Peeled minced ginger root||1 Teaspoon|
|Dark sesame oil||1⁄2 Teaspoon|
|Green cabbage leaves||4 , steamed|
Place 1/2 cup rice in a small bowl; cover with water to 1 inch above rice, and let stand 1 hour.
Drain rice well; place rice in a shallow dish, and set aside.
Combine chicken and next 7 ingredients in a medium bowl; stir well.
Drop mixture by rounded tablespoons into rice, rolling to form rice-coated balls.
Line a bamboo or vegetable steamer with steamed cabbage leaves.
Place balls 1/2 inch apart in steamer; cover with steamer lid.
Add water to a large skillet to a depth of 1 inch; bring to a boil.
Place steamer in skillet, and steam balls 20 minutes or until rice is tender.
Remove balls from steamer.