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.