Chinese Meatballs

Chinese Meatballs

1 1/2 lb. boned pork shoulder, cut into small pieces & finely ground in processor
1/2 tsp. salt
1 tsp. monosodium glutamate
1 tsp. rice wine or dry sherry
1 Tblsp. sesame oil
1/2 tsp. fresh minced ginger root
2 tsp. chopped green onions (fine chop)
1 egg, slightly beaten
2 Tblsp. cornstarch
1 Tblsp. water
Oil for frying

Mix together (except oil) and knead until smooth.

Roll into small balls. Roll balls in additional cornstarch.

Heat oil. (about 375 to 400 degrees). Drop balls, a few at a time into hot oil. They float when done. This only takes a few minutes.

Note: Onions must be chopped very fine or balls will fall apart as nothing sticks to the onions, but they are necessary for flavor.

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