Chinese Meatballs Wei-Chuan, Paraphrased
chinese, groundmeat, pork
1 lb lean pork; minced fine
1 teaspoon salt
1/2 teaspoon msg; (sub: omit)
4 teaspoon sugar
1/4 teaspoon black pepper
1 egg; beaten
6 tablespoon flour
1 cup onion; minced fine
1/2 cup carrot; grated
1 ; water for steaming or oil
1 for deep frying
1 teaspoon szechwan peppercorns; whole
2 tablespoon salt
Make sure the pork is very finely minced, almost to a paste. Add salt, sugar, MSG, pepper, egg, and flour. Mix completely. Add onion and carrot and mix well.
Make meatballs using oiled hands or spoons dipped in water. The meatballs should be about golf-ball sized; there will be about 2 1/2 dozen.
Steam in a heatproof dish over boiling water for 12 min.
Meanwhile, dry-fry the peppercorns 4 min or until fragrant. Grind to a powder in a blender or mortar and pestle. Dry-fry the salt in the same pan. When it is hot, immediately take the pan off the heat and let it cool briefly; then mix the powder and salt in a small dish.
Serve meatballs with salt.
VARIATION: Heat oil to 300. Add the meatballs and turn the heat to high. Deep-fry until golden, about 3 min.
From: Michael Loo Date: 18 Nov 97
Yield: 4 servings