Frank's Recipes! Classic Steamed Minced Pork Balls

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Classic Steamed Minced Pork Balls

2 lbs medium-fat ground pork
1 TSP finely minced ginger root
1/4 cup soy sauce
1/2 TBS cooking sherry
1 TSP salt
1 TSP brown sugar
1 egg, beaten
1/4 cup cold water
1 TBS cornstarch

Place the ground pork in a bowl. Add the ginger root. Combine the soy sauce, sherry, salt and sugar in a small bowl. Stir well and blend lightly into the pork with a wooden spoon. (Be sure to blend lightly. Packing the meat fibers together will cause heaviness.)

Combine the egg and cold water in another small bowl. Beat well until blended. Add to the pork-ginger-soy mixture. Add the cornstarch. Blend lightly with the wooden spoon until the mass leaves the sides of the bowl.

Heat water in a 2-tiered Chinese metal or bamboo steamer. Bring water to a boil.

Pinch meat off of the pork mixture and roll gently between the palms to form golfball-sized balls. Arrange in steamer baskets (don't let the balls touch). Cover, reduce heat to medium (or just high enough to keep the water actively boiling) and let steam for 25 minutes.

Remove the meatballs to a warm platter, cover with aluminum foil and keep warm in a 170 degree oven. The meatballs will continue to slowly cook while you steam the second batch for 35-40 minutes.

Serve with mustard and/or vinegar as a dip.

Yield: About 24 golf ball-sized meatballs.