Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      slice         ginger root
   1                    scallion -- (white part only)
   1      pound         ground pork
   8                    water chestnuts
   1 1/2  tablespoons   cornstarch
   1      teaspoon      sugar
     1/2  teaspoon      salt
   2      teaspoons     soy sauce
                        oil for deep frying

Preparation:

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