Four-Joy Meatballs (Si Xi Wan Zi)
Shiny red color, tender and juicy meat, savory and slightly sweet, symbolizing happiness and fortune, a classic banquet dish.
Ingredients
17 items- Ground pork (30% fat, 70% lean) 500 g (1.1 lb)
- Water chestnuts 100 g (3.5 oz)
- Scallion 20 g
- Ginger 15 g
- Egg 1 large
- Cornstarch 2 tbsp
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine (or dry sherry) 2 tbsp
- Rock sugar (or brown sugar) 15 g
- Star anise 2 pieces
- Cinnamon stick 1 small piece
- Salt 1 tsp
- White pepper powder 1/2 tsp
- Sesame oil 1 tsp
- Stock or water to taste
- Cooking oil 500 ml (2 cups)
Nutrition
Steps （8 steps）
In a large bowl, combine ground pork, minced water chestnuts, minced scallion and ginger, egg, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, salt, white pepper, sesame oil, and 2 tbsp cornstarch. Stir in one direction until sticky and cohesive, about 2 minutes.
Repeatedly lift the mixture and throw it back into the bowl for 3 minutes until the paste becomes firm, elastic, and has a smooth surface.
Divide the mixture into 4 equal portions. Wet your hands with water and shape each into a smooth, large meatball, about 8 cm (3 in) in diameter.
Pour enough oil (500 ml) into a wok and heat to 160°C (325°F, bubbles stream from chopsticks). Deep-fry the meatballs over medium heat until golden brown and crusty, about 5 minutes. Drain on paper towels.
Leave about 1 tbsp oil in the wok. Sauté scallion sections, ginger slices, star anise, and cinnamon stick until fragrant. Add 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, and rock sugar. Cook over low heat, stirring, until sugar dissolves and sauce bubbles.
Pour in enough stock or water (about 600 ml) to submerge the meatballs. Bring to a boil, then reduce heat to low, cover, and simmer gently for 40 minutes, until a chopstick can easily pierce the center.
Transfer meatballs to a serving plate. Strain braising liquid into a small saucepan and bring to a boil. Reduce to about 200 ml (¾ cup). Adjust seasoning, then stir in cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) until sauce thickens and becomes glossy, coating the back of a spoon.
Pour the thickened sauce evenly over the meatballs. Garnish with chopped scallions and serve immediately.
Tips
Always stir the meat mixture in one direction; vigorous throwing (pounding) is key to the bouncy texture; don't shorten the braising time to ensure flavor infusion; taste the sauce before thickening and adjust salt or sugar if necessary.
You May Also Like
More recipes you might enjoy
Tangyuan (Glutinous Rice Balls)
Tangyuan is the iconic dessert of the Lantern Festival, symbolizing reunion and happiness. With a soft, chewy outer layer and sweet, flowing black sesame filling, each bite is pure comfort. Whether filled with black sesame, peanut, or red bean paste, it warms the heart.
Steamed Fish Head with Chopped Chili
Tender and silky fish head infused with the savory and spicy flavor of chopped chili. Steamed and then drizzled with sizzling hot oil, this classic Hunan dish is incredibly aromatic and appetite-stimulating.
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Oil-Braised Prawns
A classic Shandong dish featuring fresh prawns braised in oil and sauce until gleaming red, tender, and coated with a savory-sweet glaze. The rich shrimp oil and aromatic sauce make it an irresistible centerpiece for festive meals.