---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Pork, Oriental
       Yield: 16 servings
     3/4 c  Uncooked Short Grain Rice
   1 1/2 c  Water
       4    Dried Shiitake Mushrooms
     1/2 c  Hot Water
       1 lb Lean, Boneless Pork
       1    Egg
       2    Green Onions Chopped
     1/4 c  Chopped Water Chestnuts
       1 ts Cornstarch
       1 ts Minced Gingerrot
     1/4 ts Salt
     1/4 ts Pepper
       2 ts Low Sodium Soy Sauce
   Combine Uncooked Rice & 1 1/2 C. Cold Water. Let Stand
   2 Hours. Drain Rice & Place On Paper Towels To
   Dry.Combine Mushrooms & 1/2 C. Hot Water; Let Stand 15
   Min. Remove & Discard Mushroom Stems; Set Aside Caps.
   Trim Excess Fat From Pork.  With Knife Blade Process
   Pork 1 Min. OR Until Finely Chopped. Add Reserved
   Mushrooms, Egg & Remaining Ingredients; Process 45
   Sec. OR Until Well Blended.  Shape Pork Mixture Into
   16 (1 in.) Balls. Roll Each Ball in Reserved Rice.
   Arrange Balls in A 10 X 6 X 2 in. Baking Pan; Place
   Dish On A Rack in A Roasting Pan. Pour Water in
   Roasting Pan To The Depth Of 1 in. Bring To A Boil.
   Cover Roasting Pan.Reduce Heat To Medium & Steam 20
   Min.  Serve Immediately.