Steamed Mushroom Balls

¼ cup rice flour In a small bowl, mix mushroom soy sauce, rice wine, sugar, ginger, garlic and green onions. Put the above mixture and mushroom in a food processor, add water or vegetable broth. Blend until well mixed but not mushy. Shape into balls and coat with rice flour. Place in a plate and steam for 10 to 15 minutes. Serve on Romaine leaves or plain.