Deep-Fried Soup-Filled Meatballs
Crispy on the outside with a burst of savory soup inside. This classic Shandong dish delivers a delightful surprise with every crunchy bite.
Ingredients
13 items- Ground pork (30% fat, 70% lean) 300g
- Pork skin jelly (or bone broth jelly) 100g
- Egg 1
- Breadcrumbs 100g
- Ginger 10g
- Scallion white 10g
- Cooking wine 1 tbsp (15ml)
- Light soy sauce 1 tbsp (15ml)
- Salt 1/2 tsp (3g)
- White pepper 1/4 tsp (1g)
- Sesame oil 1 tsp (5ml)
- Cornstarch 2 tbsp (30g)
- Cooking oil As needed
Nutrition
Steps （8 steps）
Prepare jelly: cut ready-made pork skin jelly into 0.5 cm cubes and keep refrigerated. Cubes should be small for easy wrapping.
Mix filling: in a large bowl combine ground pork, minced ginger, scallion, cooking wine, soy sauce, salt, white pepper, and sesame oil. Stir vigorously in one direction until sticky and springy.
Add cornstarch: add cornstarch and mix until fully incorporated. Cover with plastic wrap and let rest for 10 minutes for a firmer texture.
Wrap filling: take about 30g of filling, flatten into a disc in your palm, place one jelly cube in the center, seal tightly using the tiger-mouth technique, and roll into a smooth ball.
Egg coating: beat the egg, then roll each meatball in the egg wash until evenly moistened.
Breadcrumb coating: place the egg-coated meatballs into breadcrumbs, press gently to create a thick, even crust.
First fry: heat oil to 160°C (slight ripples). Carefully add meatballs, reduce heat to medium-low, and fry for about 5 minutes, turning occasionally, until pale golden and floating. Drain.
Second fry: raise oil temperature to 180°C (smoking point). Return the meatballs and fry for 1 minute until deep golden and very crispy. Drain quickly and serve.
Tips
1. Keep the jelly cold and firm; wrap quickly before it melts. 2. First-fry at a moderate oil temperature to cook through without burning. 3. The second fry ensures extra crispiness and removes excess oil. 4. Serve with Sichuan peppercorn salt or sweet chili sauce.
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