Steamed Pearl Balls

Cooking Light, MARCH 1996

• Ready In: 35 mins
• Serves: 14

Ingredients

• 1⁄2 cup  uncooked long-grain rice
• 1⁄2 lb ground chicken or 1⁄2 lb turkey
• 1⁄2 cup  finely chopped mushroom
• 1⁄2 cup  minced green onion
• 1  tablespoon low sodium soy sauce
• 2  teaspoons cornstarch
• 1  teaspoon  minced peeled gingerroot
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon  dark sesame oil
•  steamed green cabbage leaf

Directions

1. Place 1/2 cup rice in a 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.
2. Combine chicken and next 7 ingredients (chicken through oil) in a large bowl; stir well. Drop chicken mixture by rounded tablespoons into rice, rolling to form rice-coated balls.
3. Line a bamboo 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.