Four-Happiness Meatballs (Si Xi Wan Zi)
Four-Happiness Meatballs is a classic Chinese festive dish symbolizing luck, fortune, longevity, and happiness. Made with pork and water chestnuts, deep-fried then braised, the meatballs are tender, juicy, and coated with a rich, glossy sauce—a must-have for New Year feasts.
Ingredients
17 items- Pork 500g
- Water chestnuts 100g
- Egg 1
- Green onions 2 stalks
- Ginger 1 piece
- Shaoxing wine 2 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Cornstarch 2 tbsp
- Salt 1 tsp
- Sugar 1 tsp
- Cooking oil as needed
- Bok choy 4 pieces
- Star anise 2
- Cinnamon stick 1 small piece
- Rock sugar 20g
- Water as needed
Nutrition
Steps （8 steps）
Finely mince the pork, then combine with diced water chestnuts, half the scallion and ginger, egg, wine, soy sauces, salt, sugar, and a little starch. Stir in one direction, adding water little by little, until the mixture is sticky and springy.
Divide the mixture into 4 equal portions. Wet your hands with starch water and roll each portion into a large smooth ball.
Heat oil in a wok to 180°C (350°F). Gently slide in the meatballs and fry over medium heat until golden brown and set, about 5-6 minutes. Remove and drain.
Leave a bit of oil in the pan, sauté scallion sections and ginger slices, then add star anise and cinnamon. Splash in wine, then add light and dark soy sauce, rock sugar, and enough water to come halfway up the meatballs. Bring to a boil.
Return the meatballs to the pan. Cover and simmer over low heat for 40 minutes, until a skewer can easily pierce the center and the sauce has reduced by half.
Meanwhile, blanch bok choy in boiling salted water with a little oil until bright green. Drain and arrange in a circle on a serving plate.
Transfer the braised meatballs to the plate. Strain the sauce, return to the pan, and boil to reduce slightly. Thicken with cornstarch slurry until it coats the back of a spoon.
Pour the glaze evenly over the meatballs, garnish with remaining scallion or cilantro, and serve.
Tips
1. Hand-mincing pork gives better texture. 2. Water chestnuts or lotus root add a refreshing crunch—don't skip. 3. Wet hands with starch water when shaping to prevent sticking. 4. Fry at moderate oil temperature to avoid burning. 5. Longer braising yields more flavor; you can use a pressure cooker to shorten time.
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