Chinese meat balls: gong wan, shrimp balls

[Kent Wang]

I'm not sure what the terminology is but there is an entire category of very finely ground meat balls, so fine that it's impossible to identify each chunk of meat, pressed into balls a bit smaller than a golf ball. They're totally different from Western meat balls, which would be more analagous to the Chinese "lion's head". Gòng wán is my favorite, made of pork and flavored with garlic. Shrimp and fish balls are pretty good but a little bland. My least favorite is beef.

What uses are there for these meat balls? The only thing that comes to mind is soup, but it seems like they would be very versatile. I once chopped up gòng wán in place of sausage for a spaghetti sauce. It turned out nicely. The mild flavor seems compatible with many dishes, and not just Chinese cuisine. I think chopped up and placed in a omelette would be good.

[jo-mel]

I'm not sure what the terminology is but there is an entire category of very finely ground meat balls, so fine that it's impossible to identify each chunk of meat, pressed into balls a bit smaller than a golf ball. They're totally different from Western meat balls, which would be more analagous to the Chinese "lion's head". Gòng wán is my favorite, made of pork and flavored with garlic. Shrimp and fish balls are pretty good but a little bland. My least favorite is beef.

What uses are there for these meat balls? The only thing that comes to mind is soup, but it seems like they would be very versatile. I once chopped up gòng wán in place of sausage for a spaghetti sauce. It turned out nicely. The mild flavor seems compatible with many dishes, and not just Chinese cuisine. I think chopped up and placed in a omelette would be good.

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My first thought was the meatballs you find in a dim sum house. Then there are Pearl Meatballs.

One of my cookbooks has a recipe for meatballs in a sweet/sour sauce and served over rice.

I have a recipe for a northern "Vinegar Splashed Meat Balls" used as an appetizer, that always gets raves.

[liuzhou]

Round here, they throw them into noodle dishes. I'm not at home, but when I get back I'll try to post a picture I think is on my home computer.

[jhirshon]

Sounds appetizing, jo-mei - care to share that recipe with us?

cheers, JH

Edited June 13, 2006 by jhirshon (log)

[stephenc]

noodle soups and hot pots I guess. Dunno any other uses. Sounds interesting though.

[aprilmei]

My favourite are pork-and-mushroom balls. I love them in hotpot.

You should check out Hakka and Chiu Chow restaurants - they seem to specialise in certain types of "balls". And in Singapore they seem to have a huge variety.

[liuzhou]

The various balls are also strung on skewers and deep fried.

(They call it Shanghai Barbeque here. Not sure what Shanghai thinks!)

[AzianBrewer]

I'm not sure what the terminology is but there is an entire category of very finely ground meat balls, so fine that it's impossible to identify each chunk of meat, pressed into balls a bit smaller than a golf ball. They're totally different from Western meat balls, which would be more analagous to the Chinese "lion's head". Gòng wán is my favorite, made of pork and flavored with garlic. Shrimp and fish balls are pretty good but a little bland. My least favorite is beef.

What uses are there for these meat balls? The only thing that comes to mind is soup, but it seems like they would be very versatile. I once chopped up gòng wán in place of sausage for a spaghetti sauce. It turned out nicely. The mild flavor seems compatible with many dishes, and not just Chinese cuisine. I think chopped up and placed in a omelette would be good.

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Gong Wan is the Taiwanese version of meatball not to be confused with the other Taiwanese meatball called "Mba Wan". The Taiwanese usually them in the MSG soup garnished with celery pearls (chopped Chinese celery) or in the Dan-Jai Mein.

[Hest88]

The spongy kind, right? Hm. I've heard them referred to as a group, only separately (fish ball, beef ball, etc.)

[joppy]

Anyone knows how to make these kind of meatballs. I have been trying for a while using ground pork, but the texture always end up like the lion heads. I know you are suppose to chop the meat to a paste. I tried by hand and by food processor. I know that I also need to make the paste 'hey gal'. I don't know how to do that. Can someone help me?

thx

[Kent Wang]

I think you need some sort of high pressure machine that will press them together, not possible at home.

[muichoi]

Not true-you need some soda and a great deal of stirring in one direction by hand.

[Dejah]

I make the version of steamed beef balls from Chinese Dim Sum, part of the Wei-Chuan series. It combines ground beef and fat pork. They are by no means bland.

I use regular ground beef and omit the fat pork. These are like the spongy ones served at dim sum. Muichoi is correct in saying a strong arm and baking soda are what makes them smooth and spongy. I use my KitchenAid and the paddles when I make these. The mixture is pretty squishy to work with, but an hour or so in the fridge seems to help in the formation process.

When I make these, it's an all morning session. The balls are formed by hand, placed on baking sheets, and froze individually. Once hard, I put them into freezer bags and containers.

I love having these on hand. They can be steamed up in 20 minutes from the frozen state. Put several on top of a plateful of vegetables, add rice, and it's supper. I add them to Chinese noodle soup if I'm too rushed to make wontons.

Pearl balls are great to have on hand too. Not sure if it's the meat balls I like, or the rice on the outside FLAVOURED by the meatballs.