Things to know About Dōngguā Ròu Wán Tāng Recipe.
Chinese Traditional Winter Melon Soup with Meatballs from Guangdong – Dōngguā Ròu Wán Tāng is a weekend special family meal or served during special occasions. The dish is a classic Cantonese cuisine that is famous in Southeastern Asia. Although the name is winter melon, the fruit blooms during summertime and can last up to a year. It is one of the few fruits with the ability to last up to the winter season.
The fruit is popular in traditional Chinese as immune-boosting and detoxifying food. In Chinese, it is called dong gua, which has no distinct flavor, unlike other types of fruits. However, its translucent flesh can absorb flavors, so it is a good ingredient in soup.
The soup is better with diverse ingredients such as vegetables, mushrooms, meat, chicken, shrimp, and many more. The best time to prepare and serve it is during colder months as a heartwarming dish. It is also a perfect dish during summer as dong gua can bring down the body temperature.
Authentic Recipe of Dōngguā Ròu Wán Tāng. Best Tasting Chinese Traditional Winter Melon Soup with Meatballs from Guangdong.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 450 grams (0.99 lb) Ground (Minced) Pork
- 2 tbsp Water
- 2 1/2 tbsp Light Soy Sauce
- 2 tbsp Chinese Cooking Wine – Shaoxing Wine – Shaosing Wine or rice wine
- 1 tsp Sesame Oil
- 1/2 tsp Ground White Pepper Powder
- 1/2 tsp Brown Sugar
- 1 pc Egg
- 1 tbsp Fresh Ginger Root minced
- 1 pc Spring Onion – Scallion – Green Onion finely chopped
- 1/4 tsp Salt
- 1 pack Vermicelli Pasta or Mung Bean Noodles
- 450 grams (15.87 oz) Wax gourd – Ash Gourd – White Gourd – Winter Gourd – Tallow Gourd – Ash Pumpkin – Winter Melon – Chinese Preserving Melon – (Alu) Puhul
- 1 tbsp Vegetable Oil
- 2 pcs Spring Onion – Scallion – Green Onion white parts only, chopped
- 4 cups Chicken Stock
- 2 cups Water
- 1/2 tsp Ground White Pepper Powder
- 1/2 tsp Sesame Oil
- Salt to taste
- 1/2 tbsp Cilantro Chopped
- Prepare and measure all ingredients accurately ahead of time.
- In a large bowl, put together all ingredients for meatballs and mix in one direction for about 10 minutes using chopsticks. It is important to use a forceful circular motion until the meat mixture becomes very thick and pasty. However, you may use your bare hands or paddle attachment using an electric mixer at low speed for about 6 to 7 minutes.
- After mixing, divide the meatball mixture into the corresponding number of portions and shape it into a ball. It is good to brush your hand with some oil to avoid sticking. The size should be similar to a golf ball and line on a lightly oiled plate, then refrigerate.
- Using a bowl, put cold water and soak the vermicelli noodles for about 15 minutes.
- Afterward, drain the noodles and cut them in half lengthwise, then set them aside.
- Peel the skin of the winter melon, rinse and cut into chunks.
- Using a pot, heat it over medium fire and add 1 tbsp of vegetable oil. Put the white part of scallion and sauté for a minute.
- Add the chicken stock, water, and the winter melon into the pot and shift to high heat to boil the soup.
- Once the soup is boiling, put all meatballs slowly and add the sesame oil and ground white pepper. Bring it to boil again, add the vermicelli noodles and salt.
- Boil the soup again for another 3 to 4 minutes, then garnish it with cilantro, and then serve it hot.
It is better not to add the cilantro while boiling as it's easier to become overcook and lose its freshness. You may add it after taking the soup out of the fire as you serve the soup.
— Specific Atributes of This Recipe:
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