Handmade Filled Fish Balls

Overview

The Gongyu balls are made by ourselves without any chemical additives. They are so elastic that they feel like they can be played as table tennis balls. They are so delicious.

Tags

• snacks
• children
• dinner with friends
• chaoshan cuisine
• lunch
• cooking wine
• egg white
• ginger
• headless grass carp
• onions
• pork stuffing
• potato starch
• soaked shiitake mushrooms
• white sugar
• pepper
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 The main ingredient is 1 grass carp with the head removed (the weight of the fish meat is 455 grams after removing the bones and skin)

   

2. 2 Prepare 6 shiitake mushrooms and 100 grams of semi-fatty lean pork.

   

3. 3 Peel the fish, remove the skin and bones, and use a food processor to mince the fish.

   

4. 4 Also chop the mushrooms and pork.

   

5. 5 Add appropriate amount of salt, appropriate amount of pepper, and 2 tablespoons of cooking wine to the fish and mix well.

   

6. 6 Add another egg white and mix well.

   

7. 7 Finally add 80 grams of potato starch and mix well. Next, beat the fish for 5 minutes. The longer you let it go, the better. It's not bad if I only dump it for 5 minutes.

   

8. 8 The fish meat after being whipped is very elastic. As shown in the picture (next adjust the fillings)

   

9. 9 Add appropriate amount of salt, soy sauce, pepper, sesame oil, chopped green onion, minced ginger and sugar to the mushroom meat stuffing and stir evenly.

   

10. 10 Take a lychee-sized piece of minced fish, flatten it, and wrap it with an appropriate amount of Hong Kong meat filling.

    

11. 11 Pinch and round like a bun.

    

12. 12 Fill the pot with water and bring to a boil. Put all the rolled balls into the pot and stir them slightly with a spatula.

    

13. 13 Cover tightly and cook over high heat for 10 to 15 minutes until the meatballs are cooked through.

    

14. 14 Finished product. Q-bounce is crispy.