Steamed Pearl Balls

Lining the bamboo steamer with steamed green cabbage leaves keeps the balls from sticking.

Yield: 14 appetizers (serving size: 1 ball)

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

Preparation

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.

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.

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.

Nutritional Information

Calories:

55 (25% from fat)

Fat:

1.5g (sat 0.4g,mono 0.6g,poly 0.4g)

Protein:

3.8g

Carbohydrate:

6.3g

Fiber:

0.2g

Cholesterol:

12mg

Iron:

0.5mg

Sodium:

46mg

Calcium:

6mg