2 lbs. ground pork
1/2 c. cornstarch
1/2 c. water
3 tbsp. soy sauce
1 egg
1/2 c. chopped green onions, 1/4 to 1/2 inch
3 tbsp. minced ginger
3 tbsp. rice wine or dry sherry
1 1/2 tsp. salt
4 c. vegetable oil for deep-frying
3 or 4 lettuce leaves
1 tsp. cornstarch & 1/4 c. liquid, at room temperature

Combine ground pork, 1/2 cup cornstarch dissolved in the 1/2 cup of water, soy sauce, egg, chopped green onions, minced ginger, wine and salt. Roll into 20 to 24 meatballs. Deep-fry meatballs until brown, then place in a bowl and steam for 30 to 45 minutes. Place meatballs on platter lined with lettuce leaves. Dissolve cornstarch with liquid at room temperature, then mix with liquid in steamer. Bring to a boil until thickened. Pour this gravy over the meatballs and serve.