1 sl Ginger root

      1    Scallion (white part only)

      1 lb Ground pork

      8    Water chestnuts

  1 1/2 tb Cornstarch

      1 ts Sugar

    1/2 ts Salt

      2 ts Soy sauce

           Oil for deep frying
  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 unti 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 (200 degrees).
  SOURCE: ORIENTAL COOKING by Schriver