Rou wan tang

Finely chop the drained water chestnuts. Separate the white and green parts of the scallions; finely chop the white parts and set aside the green parts for garnish. Grate the ginger.

In a large mixing bowl, combine the Ground pork, chopped Water chestnuts, chopped white Scallions, grated Ginger, Egg, Corn starch, Light soy sauce, Shaoxing wine, White pepper, and Sesame oil. Mix thoroughly with your hands until the mixture is well combined and slightly sticky.

Form the pork mixture into uniform meatballs, approximately 30 grams each. You should yield about 16-18 meatballs.