Crispy Soup-Filled Meatballs (Zhā Guàn Tāng Wán Zǐ)
Golden and crispy outside, bursting with savory soup inside, these meatballs are a delightful Chinese appetizer that will surprise and impress.
Ingredients
14 items- Ground pork 300g
- Pork skin 200g
- Spring onion 1 stalk
- Ginger 1 small piece
- Light soy sauce 2 tbsp
- Cooking wine 1 tbsp
- White pepper 1/2 tsp
- Salt 1/2 tsp
- Egg 1
- Cornstarch 1 tbsp
- All-purpose flour as needed
- Eggs 2
- Breadcrumbs 100g
- Cooking oil as needed
Nutrition
Steps （8 steps）
Blanch pork skin in boiling water for 5 minutes, scrape off fat and hair, rinse and cut into thin strips. Return to pot with water to cover, simmer on low heat for 1 hour until broth is white and thick. Strain and refrigerate at least 4 hours until set. Cut into 1 cm cubes and set aside.
In a large bowl, combine ground pork, minced spring onion and ginger, soy sauce, cooking wine, white pepper, salt, 1 egg, and cornstarch. Stir vigorously in one direction for 3 minutes until the mixture becomes sticky and elastic.
Gently fold the pork aspic cubes into the meat mixture with a spatula, being careful not to crush them, keeping them evenly dispersed.
Lightly oil your palms. Take about 40g of the meat mixture, flatten it, place a 10g piece of aspic in the center, then wrap and roll into a ball about 4 cm in diameter. Place on a flour-dusted plate.
Prepare three dishes: flour, beaten eggs, and breadcrumbs. Coat each meatball first in flour (shake off excess), then dip into egg, then roll in breadcrumbs, pressing gently to adhere firmly.
Pour enough oil into a deep pot and heat to 320°F (160°C). Fry the meatballs over medium-low heat for 6 minutes, turning occasionally with a slotted spoon, until they float and are golden brown.
Remove the meatballs. Raise the oil temperature to 390°F (200°C). Return the meatballs and fry for another 30 seconds until deep golden and very crispy. Drain on paper towels.
Serve the meatballs hot with sweet chili sauce, Thai sweet chili sauce, or Sichuan pepper salt. Be careful of the hot broth inside when eating.
Tips
1. The pork skin aspic must be fully set before cutting; refrigerate at least 4 hours or overnight. 2. Always stir the meat mixture in one direction to develop elasticity; you can add a little water for extra tenderness. 3. Press the breadcrumbs firmly onto each meatball to prevent them from falling off during frying. 4. The second frying is essential for extra crispiness; make sure the oil is hot but fry only briefly.
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