Beijing-Style Crispy Pork Meatballs
Experience the delightful flavors of Beijing with these crispy pork meatballs, known locally as Zha Xiao Wan Zi. This beloved street food boasts a perfect balance of textures and tastes, combining juicy ground pork with the crunch of finely chopped water chestnuts and scallions. Enhanced with a hint of sweetness and mellowed by dry sherry, these meatballs are ideal for those new to Chinese cuisine. They pair wonderfully with my Noodles with Peanut Sauce, creating a satisfying meal that showcases the rich culinary traditions of China. Perfect for sharing as a snack or serving as part of a more elaborate feast, these meatballs are sure to become a favorite in your kitchen.
6
Servings
250
Calories
10
Ingredients
Ingredients
egg
1 (beaten)
ground pork
1 lb (uncooked)
water chestnuts
2 (finely chopped)
scallion
1 (finely chopped)
cornstarch
1 tablespoon (dry)
sugar
1/2 tablespoon (granulated)
dry sherry
1 tablespoon (liquid)
light soy sauce
1-2 tablespoons (liquid)
vegetable oil
5 tablespoons (for frying)
salt
to taste (seasoning)
Instructions
1
Begin by beating the egg in a small bowl and set it aside. In a separate mixing bowl, combine the ground pork, finely chopped water chestnuts, chopped scallion, cornstarch, sugar, sherry, soy sauce, the beaten egg, and salt to taste.
2
Mix the ingredients thoroughly until they form a homogeneous paste. Ensure that all components are well incorporated for even flavor.
3
With your hands, take small portions of the mixture and roll them into 1-inch meatballs, ensuring that they are compact and uniform.
4
In a large wok, heat the vegetable oil over high heat until it reaches a temperature of 375°F (190°C). You can use a candy thermometer for precise measurement.
5
Carefully add the meatballs to the hot oil in batches, making sure to avoid overcrowding the pan. Fry each meatball for about 3 minutes on each side or until they are golden brown and cooked through. Ensure that the interior of the meatballs is no longer pink.
6
Once cooked, remove the meatballs from the oil and let them drain in a colander to remove excess oil. Serve hot and enjoy with your favorite dipping sauces or side dishes.
Nutrition Information
16.6g
Fat
8.3g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the local name for Beijing-Style Crispy Pork Meatballs?
In Beijing, these crispy pork meatballs are locally known as Zha Xiao Wan Zi.
What provides the unique crunch in these meatballs?
The crunch in the meatballs is provided by finely chopped water chestnuts.
How many calories are in a single serving of this recipe?
There are 250 calories per serving.
What temperature should the frying oil reach?
The vegetable oil should be heated to 375°F (190°C) before frying.
How long should each meatball be fried?
Each meatball should be fried for approximately 3 minutes on each side until golden brown.
How many servings does this recipe yield?
This recipe yields 6 servings.
What size should the meatballs be rolled into?
The meat mixture should be rolled into 1-inch meatballs.
What is the protein content per serving?
Each serving contains 15g of protein.
Which alcoholic ingredient is used in the mixture?
The recipe calls for 1 tablespoon of dry sherry.
Is there any sugar in this recipe?
Yes, the recipe includes 1/2 tablespoon of granulated sugar.
What should I do with the meatballs after frying?
Once cooked, you should remove them from the oil and let them drain in a colander.
How much fat is in a serving of these meatballs?
There is 16.6g of fat per serving.
What type of soy sauce is recommended?
The recipe specifies using 1-2 tablespoons of light soy sauce.
What tool is suggested to measure the oil temperature?
A candy thermometer is suggested for precise oil temperature measurement.
How many water chestnuts are required?
The recipe requires 2 water chestnuts, finely chopped.
What is the carbohydrate count per serving?
There are 8.3g of carbohydrates per serving.
How should the egg be prepared before mixing?
The egg should be beaten in a small bowl before being added to the other ingredients.
What is the total number of ingredients in this recipe?
There are 10 ingredients in total for this recipe.
What consistency should the meat mixture reach?
The ingredients should be mixed thoroughly until they form a homogeneous paste.
Is this dish considered a street food?
Yes, these meatballs are a beloved street food in Beijing.
What are some suggested pairings for these meatballs?
They pair wonderfully with Noodles with Peanut Sauce or various dipping sauces.
How much ground pork is needed?
The recipe requires 1 lb of uncooked ground pork.
What is the role of cornstarch in the recipe?
Cornstarch is used as a binder in the meatball mixture.
Are these meatballs suitable for beginners?
Yes, they are described as ideal for those new to Chinese cuisine.
How do you know when the meatballs are fully cooked?
They are done when the exterior is golden brown and the interior is no longer pink.
What type of oil is used for frying?
The recipe uses 5 tablespoons of vegetable oil for frying.
What category does this recipe fall under?
This recipe is categorized under Meatballs.
What tags are associated with this dish?
Tags include chinese food, street food, pork, appetizer, and crispy meatballs.
How many scallions are used?
The recipe uses 1 scallion, finely chopped.
What is the primary flavor profile?
The meatballs feature a balance of savory pork, a hint of sweetness, and the crunch of vegetables.