We make these to put in noodle soup and deep fry and serve with a spicey sweet sour sauce, or boil in a hotpot, or fry with vegetables.
They are gluten-free and dairy-free and soya-free
Ingredients for 50 - 70 balls
- Minced shoulder pork with some fat 500g
- Salt 2 teaspoons
- Sugar 1 teaspoon
- vegetable oil 1 tablespoon (I used olive oil in UK, palm oil in Thailand )
- Cornflour or Tapioca flour 2 tablespoons
- Black pepper, freshly ground, 1 flat tablespoon
- Baking powder (gf) 1 teaspoon
- A small jug of freezing water
- And a bowl of freezing water to chill the cooked meat balls
- A pan of boiling water
Start by mincing the pork. Then mix in all the ingredients except that water and black pepper.
I use the dough hook to mix steadily, not quickly.Â
I add a little of the freezing water and continue to knead it until it forms a sticky ball, or thick paste.
Keep it cool - put it in the fridge for 30 minutes to chill it again and make it firm.
Knead by hand and add the black pepper as you do so.
Have the pan of boiling water steadily boiling. The traditional way of forming the balls is to take a handful of the mixture and squeeze out each ball to drop into the water.
Boil each ball until it floats, then lift straight into the bowl of freezing water to chill again. Then drain.
Keep in the fridge for a maximum of two days or freeze until you need them for Â a meal.