Sounding Bell Balls

Name: Sounding Bell Balls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 150 g pork leaf fat (remove membrane, chop into paste); 100 g walnut kernels (fried until crispy, remove skins); 25 g egg whites (beaten into foam); 25 g water chestnut starch (for rolling and making egg white batter); 5 g red and green candied shreds; 50 g sugar; 450 g (actually uses 50 g) cooked lard (for frying)

A traditional Jiangsu dessert shaped like a round ball, featuring a flaky, crispy exterior with a walnut center.

40 min

Easy

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Ingredients

pork leaf fat (remove membrane, chop into paste) 150 g

walnut kernels (fried until crispy, remove skins) 100 g

egg whites (beaten into foam) 25 g

water chestnut starch (for rolling and making egg white batter) 25 g

red and green candied shreds 5 g

sugar 50 g

cooked lard (for frying) 450 g (actually uses 50 g)

Instructions

Prepare the lard filling

Remove the membrane from the pork leaf fat, chop it into a paste, and mix well with sugar.

Shape the balls

Place a wok over heat and add the cooked lard. Heat to about 60% hot (approximately 132°C / 270°F), add the walnut kernels and fry until crispy, then remove and peel off their skins. Wrap each walnut kernel in the lard paste and roll into round balls, then coat with water chestnut starch.

Fry the sounding balls

Beat the egg whites into stiff peaks, add water chestnut starch to make a foamy batter. Deep-fry the coated balls in the hot oil until a shell forms and the surface becomes glossy. Use a toothpick to poke a small hole at each end to release the trapped oil inside, and continue frying until the balls rattle when shaken. Remove, drain, arrange on a plate, and sprinkle with sugar and red and green candied shreds to serve.