Pork Balls

Preparation info

  • About

    10 to 12

    • Difficulty


Appears in

A Feast Made for Laughter

A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


  • ½ pound ground pork
  • 1 egg yolk
  • 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)
  • 3 tablespoons finely chopped water chestnuts
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon finely chopped scallion
  • teaspoons salt
  • 1 tablespoon shao hsing or dry sherry wine
  • ½ teaspoon sugar
  • 1 tablespoon cornstarch


    1. 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.
    2. 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 later in soup.

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