Hsinchu Gong Meatballs (新竹摃丸)

Gong Meatballs in Bok Choy Vegetable Broth

Makes 80-100 Meatballs

Ingredients:

3 lbs ground pork
2 tbsp ginger-infused cooking rice wine*
4 tsp salt
1 tsp sugar
1 tsp white pepper powder
1/2 tsp MSG (optional); if excluded, substitute with 1 tsp of sugar
1 packet of Dr. Oetker baking powder

* Slice 4 pieces of ginger and soak in rice wine for 30 minutes.  Discard ginger.

Directions:

Add all ingredients together in a large mixing bowl. Mix with a stand mixer (e.g., KitchenAid)  for 8 minutes, or with a hand-held mixer for 12-15 minutes.

Fill 2 large pots - Pot A & Pot B - with water and warm over medium heat. When water is warm (not boiling) shape ping-pong ball-sized meatballs and add to the water of Pot A one at a time. When meatballs float to the top, strain and move all meatballs to Pot B, which should be at a rapid boil. Continue to boil until fully cooked.

Eat plain, with sauces, or add to soup, noodle, or rice dishes. Meatballs can be frozen and stored for several months.

Dr. Oetker Baking Powder