Sweet and Sour Pumpkin Balls
Pumpkin balls shaped from steamed pumpkin purée, fried, then tossed in a sweet and sour sauce. Sweet, tangy, and tender.
Ingredients
pumpkin (peeled, cut into chunks, steamed and mashed)
500 g
flour
50 g
white sugar (part for filling, part for sauce)
50 g
vinegar (Chinkiang vinegar, for sauce)
50 g
starch (for thickening)
10 g
salt
to taste
oil (for frying and stir-frying)
250 g (50 g actual consumption)
water (for making sweet and sour sauce)
100 g
Instructions
1
Making pumpkin dough
Wash the pumpkin, peel and cut into chunks, steam until tender, drain excess water, mash into puree, add flour, white sugar, and salt, then knead into a smooth dough.
2
Frying the pumpkin balls
Heat a wok over medium heat, add oil and heat to 70% of smoking point, squeeze the pumpkin puree into quail egg-sized balls with your hands, fry in the hot oil until golden brown, then remove and set aside.
3
Making the sweet and sour sauce
Leave about 10g of base oil in the wok, add 100g water, white sugar, and a pinch of salt, then thicken with starch, pour in the Chinkiang vinegar, add the fried pumpkin balls, toss lightly to coat, and serve immediately.
