Fuzhou Yu Wan (Fuzhou Fish Balls with Pork Filling)

Prepare the fish paste: Scrape the Skinned and deboned fish fillet meat from the skin and bones. Mince the fish meat very finely, then pound it in a large bowl or mortar until it forms a smooth, sticky paste. Gradually add the 5g Salt, 2g White pepper, 15g Shaoxing wine, and 30g Large egg white, mixing thoroughly after each addition until fully incorporated. Slowly drizzle in the 100g Ice water while continuing to pound and mix vigorously until the fish paste becomes elastic and fluffy. Finally, knead in the 100g Tapioca starch until well combined and smooth.

Prepare the pork filling: In a separate bowl, combine the 200g Ground pork, rehydrated and minced Dried shiitake mushrooms, 20g minced Scallion, 10g grated Ginger, 15g Light soy sauce, 10g Shaoxing wine, 5g Sesame oil, 1g White pepper, 3g Sugar, and 2g Salt. Mix all ingredients thoroughly in one direction until the filling becomes sticky and well combined.

Form the fish balls: Take a small amount of fish paste (about 20g) in your palm and flatten it into a disc. Place about 10g of the pork filling in the center of the fish paste. Carefully wrap the fish paste around the filling, sealing it completely to form a smooth ball. Repeat this process until all the fish paste and pork filling are used.