½egg 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)
3tablespoonsfinely chopped water chestnuts
1tablespoongrated fresh ginger
1tablespoonfinely chopped scallion
1tablespoonshao hsing or dry sherry wine
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 later in soup.