Chinese pork hash (Fusayo Sakasegawa Scannell)

To one pound fresh ground pork, add:

• 8 to 10 ounce water chestnuts, chopped
• 1 tsp cornstarch
• 1 tsp sugar
• 1 tsp shoyu
• 1 tsp sweet white wine (Mirin)
• 1/2 tsp salt
• 1/8 tsp white pepper

Stir well.  Line pork mixture on the sides and bottom of a steaming bowl approximately 1" thick.  Steam in a tightly covered pot over boiling water for 25 to 30 minutes.  Serve over hot rice with shoyu.

Can also steam in wonton wrappers.