Walnut Balls
A famous Lanzhou dish made with fresh walnuts and pork. Golden in color with a crispy, fragrant flavor and a crisp outside, tender inside.
Ingredients
Fresh walnuts (cored, peeled, minced)
10
Eggs (yolks mixed with meat, whites for batter)
2
Lean pork (cut into fine strips)
250 g
Dried shrimp (soaked until soft, minced)
25 g
Cooked ham (cut into fine pieces)
25 g
Sesame oil (15g for filling, 5g for drizzling over platter)
20 g
Lard (actual amount used)
500 g
Salt
2.5 g
MSG
2.5 g
Minced ginger
5 g
Wet starch
50 g
Sichuan pepper salt
25 g
Instructions
1
Step 1
Cut the lean pork into fine strips, mix in the egg yolks, add 1g salt, 1g MSG, 5g minced ginger, 25g wet starch, and mix well.
2
Step 2
Crack the fresh walnuts to remove the kernels, peel off the skin, and mince. Soak the dried shrimp in boiling water until soft, then mince. Cut the cooked ham into fine pieces. Mix all the above ingredients with 1g salt, 0.5g MSG, and 15g sesame oil to make the filling.
3
Step 3
Mix the egg whites with 25g wet starch to make a batter. Use the minced meat mixture as the outer layer, wrap the filling inside, and shape into balls the size of walnuts.
4
Step 4
Heat oil in a pot to 60% heat, coat the filled balls with the egg batter, deep fry until half cooked, then remove. Wait until the oil reaches 80% heat, fry the balls again until golden brown, remove and drain oil, drizzle with the remaining 5g sesame oil, place on a platter, and serve with Sichuan pepper salt on the side of the platter.
