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\u00c2\u00a0<\/p>\n
1 1\/4 C. Glutinous rice<\/span><\/p>\n 1 lb. Ground turkey<\/span><\/p>\n 10 Dried Chinese mushrooms, soaked 20 minutes, stems removed and caps finely chopped<\/span><\/p>\n 1 C. Canned water chestnuts, coarsely chopped<\/span><\/p>\n 1 3\/8 T. Minced fresh ginger<\/span><\/p>\n 1 T. Minced scallions<\/span><\/p>\n 3 T. Soy sauce<\/span><\/p>\n 1 1\/2 T. Rice wine or sake<\/span><\/p>\n 1 1\/2 T. Sesame oil<\/span><\/p>\n 2 T. Cornstarch<\/span><\/p>\n Soy sauce for dipping (opt)<\/span><\/p>\n \u00c2\u00a0<\/span><\/span><\/p>\n Using your fingers as a rake, rinse the rice under cold running water until the water runs clear. Drain and transfer to a baking pan. In a bowl mix the turkey, mushrooms, water chestnuts and seasonings. Line steamer trays with parchment or wax paper. Scrape teaspoon of the turkey mixture into balls and roll in the rice until completely covered. Arrange 1<\/span>\u00e2\u20ac\u00b3<\/span> apart on the steamer trays.<\/span> Cover and steam 25 minutes, or until cooked through. Serve immediately with soy sauce.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 1\/4 C. Glutinous rice 1 lb. Ground turkey 10 Dried Chinese mushrooms, soaked 20 minutes, stems removed and caps finely chopped 1 C. Canned water chestnuts, coarsely chopped 1 3\/8 T. Minced fresh ginger 1 T. Minced scallions 3 T. Soy sauce 1 1\/2 T. Rice wine or sake 1 1\/2 T. Sesame oil 2 T. Cornstarch Soy sauce for dipping (opt) \u00c2\u00a0 Using your fingers as a rake, rinse the rice under cold running water until the…<\/p>\n