Instructions

1. Add ground pork into a large bowl. Add 4 tablespoons water. Mix well with a spatula until water is fully incorporated. Add Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, cornstarch, and scallion. Mix well.
2. Add chestnuts and eggs. Mix a few times. Add panko. Mix well. Add sesame oil, mix until it forms a soft paste. Heat peanut oil in a nonstick skillet over medium heat until warm.
3. Scoop about 1/3 cup of the paste and shape it into a meatball. The meatball should be a bit runny, barely able to hold it's shape (so the finished meatballs will be tender and juicy).
4. Carefully place 3 to 4 meatballs in the skillet and make sure to leave enough space to flip them. When the bottom side is just set, carefully roll the ball with a spatula to cook the other sides.
5. Continue to do this until all sides are set and browned. Transfer to a plate. Continue to brown the rest of the meatballs.
6. Add water to a steamer and place the plate of meatballs on the steaming rack. Heat the steamer over medium high heat, covered, until the water begins to boil. Turn to medium heat.
7. Cook covered until the meatballs are cooked through, in 40 minutes. Cook the second batch by using the same method.
8. After cooking the first batch, check the water level and add more if it runs too low. Serve warm over steamed rice as a main.