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.