Zha Xiao Wan Zi (Chinese Fried Meatballs)
"Popular street food in Beijing, these are authentic and yet mild enough for palates new to Chinese food. These contrast especially well with my Noodles with Peanut Sauce."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 egg
- 1 lb ground pork
- 2 water chestnuts, finely chopped
- 1 scallion, finely chopped
- 1 tablespoon cornstarch
- 1⁄2 tablespoon sugar
- 1 tablespoon dry sherry
- 1 -2 tablespoon light soy sauce
- 5 tablespoons vegetable oil
- salt, to taste
directions
- Beat the egg in a small bowl. In another bowl, combine the ground pork, water chestnuts, scallion, cornstarch, sugar, sherry, soy sauce, the beaten egg and salt to taste. Stir until it becomes a paste.
- Form into 1-inch meatballs.
- Heat the vegetable oil into the wok over high heat until candy thermometer reads 375 degrees. Fry each meatball until the outside is golden and inside is no longer pink, about 3 minutes on each side. Drain well in a colander and serve.
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RECIPE SUBMITTED BY
As my name suggests, I am a part-time hobbit, escaping to my quiet life in the Shire whenever I can.
In reality, I am a busy student who uses cooking as therapy. I am severely gluten intolerant and mildly dairy intolerant, so most of the recipes I post/comment on will be compatible with my dietary restrictions. Still, I love to eat, and have learned that you don't have to sacrifice flavor and personality when you go gluten and dairy free. I tend to like recipes that are either real homey comfort food, or transport me to the places I've travelled to, or would like to someday visit.
I believe in eating organic, ethically raised meat and vegetables. I like to stay as close to nature as possible, eating mostly whole
foods.
