Pork Balls

Name: Pork Balls
Yield: About 10 to 12 Balls.
Ingredients: ½ pound ground pork; ½ egg white (empty white into a bowl, beat it lightly and measure, or simply use your own judgment; use remainder of egg white in making shrimp balls); 1 egg yolk; 1 tablespoon grated fresh ginger; 3 tablespoons finely chopped water chestnuts; 1½ teaspoons salt; 1 tablespoon finely chopped scallion; 1 tablespoon shao hsing or dry sherry wine; 1 tablespoon shao hsing or dry sherry wine; 1 tablespoon cornstarch; ½ teaspoon sugar

Preparation info

About
10 to 12
Balls.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

½ pound ground pork
1 egg yolk
½ egg white (empty white into a bowl, beat it li

Starter
Gluten-free

Method

Place the pork in a bowl and add the remaining ingredients. Stir in a circular fashion to blend. The more the mixture is stirred, the looser the meat will become and the pork balls will be more tender when cooked.
Follow the instructions for shrimp balls for shaping and cooking. These balls may be kept refrigerated in cold water for a day or longer and may be used