Fried Soup-Filled Meatballs
Crispy golden-brown meatballs enclosing savory broth — a traditional Shandong (Lu) cuisine specialty.
Ingredients
lean pork (washed and minced into meat paste)
250g
stock jelly (cut into 1cm cubes, 12 pieces total)
100g
bread crumbs
50g
peanut oil (as needed)
500g
starch (wet starch)
50g
egg (1, use egg white only)
50g
salt
10g
five-spice powder (for dipping)
5g
Instructions
1
Make meat paste
Wash the lean pork and mince into a paste, put in a bowl, add salt, egg white, and wet starch, mix well
2
Cut stock jelly
Cut the stock jelly into 1cm cubes, 12 pieces, set aside
3
Wrap the meatballs
Form the meat paste into balls about 2.5cm in diameter, wrap a piece of stock jelly in the center of each meatball, coat the surface evenly with bread crumbs, make 12 in total
4
Deep fry
Place a wok over medium heat, pour in peanut oil, heat to about 125-150°C, add the meatballs one by one, fry until golden brown, remove and serve on a plate, dip in five-spice powder to taste
