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Steamed Pearl Balls

Yield 14 appetizers (serving size: 1 ball)
Lining the bamboo steamer with steamed green cabbage leaves keeps the balls from sticking.

Ingredients

  • 1/2 cup uncooked long-grain rice
  • 1/2 pound ground chicken or turkey
  • 1/2 cup finely chopped mushrooms
  • 1/2 cup minced green onions
  • 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 leaves

Nutrition Information

  • calories 55
  • caloriesfromfat 25 %
  • fat 1.5 g
  • satfat 0.4 g
  • monofat 0.6 g
  • polyfat 0.4 g
  • protein 3.8 g
  • carbohydrate 6.3 g
  • fiber 0.2 g
  • cholesterol 12 mg
  • iron 0.5 mg
  • sodium 46 mg
  • calcium 6 mg

How to Make It

  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.