Pork Balls (Gee Yok Beng)

• 1 slice ginger root
• 1 each scallions, spring or green onions
• 1 pound ground pork
• 8 each water chestnuts
• 1 1/2 tablespoons cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 teaspoons soy sauce, tamari

1. Peel ginger root and mince.
2. Mince the scallion and water chestnuts.
3. Mix together the pork, ginger root, scallion, water chestnuts, cornstarch, sugar, salt, and soy sauce.
4. Form into balls about 1 1/2 inches in diameter.
5. Handle mixture as little possible.
6. Add oil to a deep fry pan or wok unti it is 3/4 full.
7. Heat to very hot.
8. Fry balls a few at a time until they are golden brown.
9. They will float when they are done.
10. Drain on paper towels and keep hot in low oven (200 degrees).

ginger root, scallions, ground pork, water, cornstarch, sugar, salt, soy sauce

Taken from recipeland.com/recipe/v/pork-balls-gee-yok-beng-41819 (may not work)