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30 minutes
Prep: 10 minutes
Cook: 20 minutes
334 calories per serving view nutrition facts
10 servings
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| 2 1/4 | pounds | ground pork | 20 per cent fat |
| 3 | teaspoons | salt | |
| 5 | tablespoons | potato starch flour | |
| 3/4 | teaspoon | black pepper | |
| 1/2 | teaspoon | nutmeg | |
| 1/4 | teaspoon | ginger | |
| 2 1/2 | cups | milk | high in fat |
Mix the meat with salt until sticky.
Add flour and spices. Add milk, a little a time.
Be sure the meat gets sticky between each time you add milk.
The resulting blend should not be too firm. Make balls the size of a small child's fist.
Fry in a hot frying pan, when the are chestnut brown put them in simmering water or broth.
Takes about ten minutes to get finished.
| % Daily Value* | |
| Total Fat 22.0g | 35% |
| Saturated Fat 9.0g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 807mg | 34% |
| Total Carbohydrate 3.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.0g | |
| Protein 28.0g | 57% |
| Vitamin A | 2% | Vitamin C | 1% | |
| Calcium | 10% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Tips for presenting a holiday dip with class....
I have heard of the pecking duck for quite a long time but never dared to try making it. This afternoon I tried this simplified peking duck, while it was cooking, my son couldn't stop asking me when will it be ready, the smell filled the room. When the dish hit the table, my son and my husband were drooling. Awesome!
