The meatballs are made from pork and are very popular in southern China, particularly in Fujian, Guangdong, Taiwan, and Hong Kong. The famous Hsinchu meatballs from Taiwan are characterized by their preparation method, which involves “pounding” fresh meat fibers for elasticity, rather than using ground meat. In Hokkien, the pronunciation of “pounding” is “kòng,” which sounds similar to “gòng,” giving rise to the name “gòng wán.” In Hong Kong, the meatballs often include chopped shiitake mushrooms, while those without them are simply referred to as pork balls.
Making meatballs at home involves generous use of ingredients, with the basic formula being fresh meat, salt, low temperature, and pounding. Fresh beef is mixed thoroughly with salt until it reaches a paste-like consistency, utilizing a salt-soluble protein within the meat’s structure; thorough mixing creates a network structure that results in a bouncy texture. Finally, heating sets the protein in place. The emulsification effect of this protein works best below 12ºC, so the meat should be frozen to cool it before pounding, and then by controlling the cooking water temperature, one can achieve meatballs that are chewy, delightful, and delicious.
This method produces meatballs that are rich in flavor, with delicious meat juices. The crispiness is only slightly less than that of commercially sold ones, and the acceptance level depends on individual preferences for meatballs. Meatballs serve as a litmus test for meat products; if the meat is not fresh and has an oily or spoiled smell, it is nearly impossible to hide these flaws without additives or simple seasonings. Pork meatballs are generally made from hind leg meat (pork shank), which is cheap and lean. The fatty chunks used to make meatballs do not include fatty pork to prevent the meatballs from becoming too tough, so egg whites and sweet potato starch are added to improve elasticity.
The meatballs not only include shiitake mushrooms, but also incorporate carrots and corn to increase dietary fiber. The filling can also wrap around cheddar cheese to create a molten effect.
◤How to Choose Meat
Freshly slaughtered “temperature meat” bought from street vendors can be ground by the butcher first, and then frozen at home. In contrast, the “ice-fresh meat” frequently purchased at supermarkets is wrapped in ice immediately after slaughter to extend the preservation period of the fresh food. This type of meat should be stored in a refrigerator at 0ºC to 4ºC, with a shelf life of approximately 12 days, after which it will gradually spoil.
The meat sold by vendors is typically already refrigerated, making it easier to maintain a controlled temperature after purchase. If you can find ice-fresh black-haired pig, the flavor is even sweeter.
Frozen meat is generally not recommended because during the process of cooling from room temperature to below freezing, the moisture in the meat crystallizes, and the expansion when water freezes damages the cells. The thawing process prior to cooking can also partially damage the cells, affecting the nutrition and flavor of the food, resulting in a texture that is somewhat inferior compared to “fresh” and “ice-fresh” meat.
The muscle in the ham is used repeatedly during movement, rich in muscle fibers, with a bright red color and is pure lean meat, making it very suitable for making meatballs.
◤Ingredients (approximately 28 pieces @ 25g each)
Pork Shank 700 g
Fat Pork 70 g
Himalayan Salt 15 g
Homemade Chicken Powder 3 g
Homemade Mushroom Powder 3 g
Homemade Ginger Powder 1 g
Homemade Onion Powder 3.5 g
Homemade Garlic Powder 2 g
Freshly Grated Black Pepper 0.5 g (can increase slightly for a stronger black pepper flavor)
Egg Whites 35 g
Ice Water for Soaking Mushrooms 100~120 g (adjust water amount based on the pork’s moisture content)
Tapioca Starch 20 g
Demerara Sugar 20 g
Dried Mini Mushrooms 10 pieces
◤Fillings
Dried Mushroom 4 pcs
Corn Kernel Half
Carrot Half
Sharp Cheddar Cheese
◤Equipment
Stand mixer, bread machine, or any cooking appliance with mixing capabilities.
To achieve strong arm strength, the meatballs need to be kneaded quickly to prevent the temperature from rising.
◤Instructions
❶ Dried shiitake mushrooms should be soaked in warm water at about 40°C for about 2 hours until they become soft and ready to use. The mushroom soaking water can be reserved to make meatballs by storing it in the refrigerator to cool into ice water. Remove the stems from the mushrooms and chop them into small pieces, sized to your liking; small pieces mix more easily with the meat paste, making it easier to handle, while larger pieces have a better texture but are more difficult to shape into meatballs.
❷ Cheddar cheese diced into bricks has excellent melting properties, making it suitable for molten dishes.
❻ Add rock salt, sweet potato starch, DEMERARA raw cane sugar, homemade chicken stock powder, homemade mushroom powder, homemade ginger powder, ice, chilled egg whites, and freshly ground black pepper.
❼ Start the mixer and beat on low speed for the first 3 minutes (speed 2). The maximum speed of the mixer is 7, and the meat’s temperature must be low; if it exceeds 12°C, return it to the refrigerator to cool down, then increase to medium speed (speed 3) and beat for about 7 minutes.
❽ During the downtime inspection of the meatballs, scrape the meat paste off the walls of the mixing tub; the meat strands begin to form, the meat paste becomes sticky, and there are large red meat particles, which indicates that it is not yet finished.
❾ Add the chilled mushroom water and beat at medium speed for about 5 to 7 minutes, until the large meat grains are almost gone, and the meat mixture is finely sticky and elastic, with a moist and glossy surface. This indicates successful emulsification (gelation); do not overbeat, as it will break the meat fibers and cause the meatballs to lose their elasticity.
❿ Take a small meatball in your palm, tightly clench your fist to squeeze the meatball out through the gap, slightly relax before tightening again. Repeat this 3 to 4 times, and do not play with the meatball for too long, as the temperature in your palm will warm it up.
⓫ To add the cheese filling, create a hole in the middle and place in diced cheddar cheese, then take a small amount of meat mixture, repeating the action of loosening and tightening, shape into meatballs, and use a wet spoon to scoop the meatballs into ice water. Once all the meatballs are prepared, cook them together to avoid issues with uneven cooking times and uncertainty about whether they are fully cooked.
⓬ If you want to add mushrooms or wild vegetables, mix them directly into the meatball after it’s prepared and stir well. The filling must not have any excess moisture; after mixing in the mushrooms or vegetables, you can add cheese as well, allowing you to adjust the flavor to your liking.
⓭ Bring a pot of water to a boil, then add a little cold water to cool it down to 80**°C. Place the meatballs in the hot water, maintaining the water temperature at 80°**C, and heat for about 15 minutes. Do not let the water boil; when the meatballs float to the surface, they are done.
⓮ If you can’t finish the dumplings, you can put them in a ziplock bag and freeze them for up to 1 month.
